For the sticky tofu: • 400 g firm tofu, pressed and cubed • 1 tbsp cornflour (cornstarch) • Pinch of salt • 1 tbsp vegetable oil
For the sticky sauce: • 2 tbsp soy sauce or tamari • 1 tbsp maple syrup • 1 tbsp rice vinegar or lime juice • 1 tsp sesame oil • 1 tsp grated fresh ginger • 1 garlic clove, minced
For the rainbow bowl: • Cooked quinoa or brown rice • 1 carrot, grated • Red cabbage, finely shredded • Pickled red onions • Sweetcorn • Fresh rocket leaves • Boiled or baked broccoli florets • Fresh coriander or parsley
To finish: • Sesame seeds • Extra lime wedges
Method
1. Toss the tofu with cornflour and salt, then pan-fry in hot oil until golden and crisp on all sides. Set aside.
2. In the same pan, add the soy sauce, maple syrup, vinegar, sesame oil, ginger, and garlic. Let it bubble briefly until slightly sticky, then return the tofu and toss until fully coated and glossy.
3. Divide quinoa or rice between bowls and arrange the vegetables on top in sections. Add the sticky tofu, scatter with herbs and sesame seeds, and finish with a squeeze of lime.
4. Serve straight away while the tofu is warm and enjoy!
Academic-Extent-6833
So colorful and healthy-looking!
ssjjss
Exactly what I fancy right now. Looks perfect.
Chaotic424242
Where’s the blue?😉
wlingenf89
Mmmm!!
Sunny_sailor96
How do you get your broccoli like that? Looks delicious!
6 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/sticky-tofu-rainbow-vegan-salad-bowl)
Ingredients
For the sticky tofu:
• 400 g firm tofu, pressed and cubed
• 1 tbsp cornflour (cornstarch)
• Pinch of salt
• 1 tbsp vegetable oil
For the sticky sauce:
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
For the rainbow bowl:
• Cooked quinoa or brown rice
• 1 carrot, grated
• Red cabbage, finely shredded
• Pickled red onions
• Sweetcorn
• Fresh rocket leaves
• Boiled or baked broccoli florets
• Fresh coriander or parsley
To finish:
• Sesame seeds
• Extra lime wedges
Method
1. Toss the tofu with cornflour and salt, then pan-fry in hot oil until golden and crisp on all sides. Set aside.
2. In the same pan, add the soy sauce, maple syrup, vinegar, sesame oil, ginger, and garlic. Let it bubble briefly until slightly sticky, then return the tofu and toss until fully coated and glossy.
3. Divide quinoa or rice between bowls and arrange the vegetables on top in sections. Add the sticky tofu, scatter with herbs and sesame seeds, and finish with a squeeze of lime.
4. Serve straight away while the tofu is warm and enjoy!
So colorful and healthy-looking!
Exactly what I fancy right now. Looks perfect.
Where’s the blue?😉
Mmmm!!
How do you get your broccoli like that? Looks delicious!