Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Prepare the tofu: Combine the cornmeal, oat flour, garlic powder, onion powder, and salt, if using, in a large bowl. Add the tofu and toss gently to coat. If the tofu is too soft, you can coat each piece individually with clean hands then transfer each piece to the baking sheet.
Bake for 40 minutes, tossing halfway through.
Meanwhile, prepare the sauce: Add the tamari, sherry vinegar, chili paste, maple syrup, garlic, and ginger to a small bowl. Mix well.
In another small bowl, whisk together the arrowroot powder and water until the arrowroot powder is dissolved.
Combine the arrowroot slurry with the sauce. Set aside.
Cook the veggies: Heat a large wok (or stovetop pan) on medium-high. Add the onions and peppers, stirring often until the onions are translucent, about 3–4 minutes.
Stir in the broccoli and vegetable broth, and reduce heat to medium. Cover the wok for 3 minutes to steam the broccoli.
Next, add the sauce and the cooked tofu to the vegetables. Toss to coat all of the ingredients and cook until the sauce thickens, about 30–60 seconds.
Assemble your dish: Remove the stir-fry from heat and divide between four plates with 1 cup of rice each.
Top each plate with green onion and peanuts, if using.
Chef's Notes
Substitutions
Use arrowroot powder or more cornmeal or oat flour in place of either the cornmeal or oat flour for the tofu coating.
For the onion, use red, white, yellow, or shallots.
Instead of brown rice, use your favorite grain like farro, quinoa, or wheat berries.
In place of broccoli, use cauliflower, brussels sprouts, or okra.
Whole food sweetener
Use date paste in place of maple syrup.
Prep Ahead
Press the tofu ahead of time, cut, and store in an airtight container in the refrigerator for up to 3 days before preparing the meal.
Prepare the brown rice ahead of time and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 30 days.
Prepare the sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Prepare the tofu: Combine the cornmeal, oat flour, garlic powder, onion powder, and salt, if using, in a large bowl. Add the tofu and toss gently to coat. If the tofu is too soft, you can coat each piece individually with clean hands then transfer each piece to the baking sheet.
Bake for 40 minutes, tossing halfway through.
Meanwhile, prepare the sauce: Add the tamari, sherry vinegar, chili paste, maple syrup, garlic, and ginger to a small bowl. Mix well.
In another small bowl, whisk together the arrowroot powder and water until the arrowroot powder is dissolved.
Combine the arrowroot slurry with the sauce. Set aside.
Cook the veggies: Heat a large wok (or stovetop pan) on medium-high. Add the onions and peppers, stirring often until the onions are translucent, about 3–4 minutes.
Stir in the broccoli and vegetable broth, and reduce heat to medium. Cover the wok for 3 minutes to steam the broccoli.
Next, add the sauce and the cooked tofu to the vegetables. Toss to coat all of the ingredients and cook until the sauce thickens, about 30–60 seconds.
Assemble your dish: Remove the stir-fry from heat and divide between four plates with 1 cup of rice each.
Top each plate with green onion and peanuts, if using.
