[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
Toss the tofu with cornflour and salt, then pan-fry in hot oil until golden and crisp on all sides. Set aside.
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.
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.
Serve straight away while the tofu is warm and enjoy!
by Whiterabbit2000
9 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!
What a colorful, gorgeous plate! Can’t wait to try this. Thank you for sharing 🌈
Looks delicious
That looks beautiful AND delicious!🤤
Looks excellent! Great job
Appetizing af
Vegan food is so colourful! I should try these in the depressing winter months
Gat damn that looks good.
Omg yes. I’ve been really slacking on the veggie front and have tofu to use up. This sounds great