Beijing Beef-Inspired Tofu Bowl

For the Beijing Beef-Inspired Tofu

• 2 (16-ounce) blocks extra firm tofu, (drained and shredded on the large side of a box grater)
• ½ cup vegetable broth
• ⅓ hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon dark soy sauce
• 1 teaspoon red chili flakes
• 2 tablespoons oil
• 1 large red bell pepper, (diced)
• 1 small white onion, (diced)
• 6 cloves fresh minced garlic,
• Salt and pepper, (to taste)

For the Cucumber Salad

• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon toasted sesame oil
• ½ teaspoon agave
• 1 large cucumber, (thinly sliced)

For Serving

• White or brown rice
• Toasted sesame seeds
• Thinly sliced green onion

1. 1

   Preheat the oven to 400°F.

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, 20 to 25 minutes. Set aside.

3. 3

   While that’s in the oven, quickly whisk together the sauce for the tofu and the make the cucumber salad.

4. 4

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

5. 5

   For the cucumber salad, add all its ingredients (besides the cucumber) to a bowl and whisk to combine.

6. 6

   Then, add the thinly sliced cucumber, tossing to coat. Set aside.

7. 7

   Heat the oil in a large sauté over medium high heat. Once the oil is hot, add the bell pepper and onion. Cook, stirring often until the onion is translucent, 1 to 2 minutes.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Taste and adjust seasonings, if necessary.

12. 12

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