Beijing Beef-Inspired Tofu Bowls

Ingredients

• 2 blocks extra firm tofu (16-ounce blocks, drained and shredded on the large side of a box grater)
• 0.5 cup vegetable broth (for the sauce)
• 0.33 cup hoisin sauce (for the sauce)
• 2 tbsp soy sauce (for the sauce)
• 2 tbsp ketchup (for the sauce)
• 1 tbsp dark soy sauce (for the sauce; can sub regular soy sauce + molasses)
• 1 tsp red chili flakes (for the sauce)
• 2 tbsp oil (for stir-frying)
• 1 red bell pepper (large, diced)
• 1 white onion (small, diced)
• 6 cloves garlic (freshly minced)
• salt and pepper (to taste)
• 1 tbsp soy sauce (for cucumber salad)
• 1 tbsp seasoned rice vinegar (for cucumber salad)
• 1 tsp toasted sesame oil (for cucumber salad)
• 0.5 tsp agave (for cucumber salad)
• 1 cucumber (large, thinly sliced)
• rice (white or brown, for serving)
• toasted sesame seeds (for garnish)
• green onion (thinly sliced, for garnish)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place the shredded tofu in an even layer on a lined baking tray. Spray or drizzle with a bit of oil (optional) and bake until golden and crisp around the edges, tossing halfway through, for 20 to 25 minutes. Once finished, set aside.

3. 3

   While the tofu is in the oven, whisk together the sauce for the tofu and prepare the cucumber salad.

4. 4

   In a bowl, whisk together the vegetable broth, hoisin sauce, 2 tablespoons of soy sauce, ketchup, dark soy sauce, and red chili flakes until thoroughly combined. Set aside.

5. 5

   For the cucumber salad, add the 1 tablespoon of soy sauce, seasoned rice vinegar, toasted sesame oil, and agave to a separate bowl and whisk to combine.

6. 6

   Add the thinly sliced cucumber to the dressing, tossing to coat. Set aside (optionally in the fridge to chill).

7. 7

   Heat 2 tablespoons of oil in a large sauté pan over medium-high heat.

8. 8

   Once the oil is hot, add the diced bell pepper and onion. Cook, stirring often, until the onion is translucent, about 1 to 2 minutes.

9. 9

   Add the minced garlic and cook for another minute or so until fragrant.

10. 10

    Pour in the crispy baked tofu and the reserved sauce, stirring to coat the tofu completely.

11. 11

    Simmer and stir for 3 to 4 minutes, until the sauce thickens and the tofu is evenly coated and heated through.

12. 12

    Taste and adjust seasonings with salt and pepper if necessary.

13. 13

    Serve immediately over white or brown rice and garnish with the cucumber salad, toasted sesame seeds, and green onion.

Notes

To air-fry the tofu: Preheat air fryer to 375°F (190°C). Spread in a single layer (cook in batches if needed). Air fry for 10-15 minutes, shaking halfway through. If you don't have dark soy sauce, use 1 tbsp regular soy sauce plus 1/4 tsp molasses or brown sugar.

Nutrition per serving

• main
• vegan
• vegetarian
• stir-fry
• tofu
• dinner
• takeout-style