Marinated tofu, baked broccoli, vinegar and seaweed rice, and a delicious savoury sauce that brings these flavours together perfectly.
Remove tofu, Vegano Sticky Tofu Marinade, broccoli florets, white rice, rice vinegar, Furikake, green onion and sesame seeds from the bag to prepare for cooking.
Preheat the oven to 400º F.
Remove tofu from the packaging and wrap in a paper towel to soak out any excess water. Cut into rectangle pieces.
Place tofu cubes in a medium sized bowl or plate. Pour half the marinade over top of the tofu cubes and let sit until the oven is preheated.
In a medium sized bowl, toss broccoli florets with the olive oil, salt and pepper. Spread onto one side of a lined or non-stick baking sheet.
When the oven is hot, remove the tofu cubes from the marinade and spread out onto the other half of the baking sheet with the broccoli. Bake for 20-25 minutes, flipping halfway through the bake time.
While tofu and broccoli are baking, add rice to a small pot with 1 cup of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes.
When rice is done cooking, let it stand for 5 minutes before removing the lid. Fold in rice vinegar and Furikake and mix well.
Pour the other half of Vegano Sticky Tofu Marinade into a small saucepan and simmer for 2-3 minutes until slightly thickened.
Cut the green onion into small pieces for garnish.
Divide the rice between two shallow bowls or plates. Top with the tofu and broccoli then drizzle the Vegano Sticky Tofu Marinade over top. Garnish with green onion and sesame seeds and serve.