Boles de poke de tofu para preparar con antelación

Ingredientes

• 1 – 14 oz. package extra firm tofu
• 3 Tablespoons maple syrup
• 2 Tablespoons tamari or soy sauce
• 2 Tablespoons olive oil, divided
• 1 Tablespoon sriracha (use less if you’re not a spice-lover)
• 1/2 cup rice or quinoa
• 1 cup water (for rice)
• 1 zucchini, spiralized or julienned
• 4-5 radishes, sliced thin
• 1 medium carrot, shredded
• 1 cup edamame, shelled
• 1/4 teaspoon sea salt

Preparación

1. 1

   Drain tofu of excess liquid and press to remove as much as possible. Chop into cubes, about 1" in size.

2. 2

   In a mason jar or small bowl, mix together maple syrup, soy sauce, 1 tablespoon olive oil, and sriracha. Mix well.

3. 3

   Start cooking rice.

4. 4

   In a large nonstick skillet, bring 1 tablespoon of olive oil to medium heat. Add tofu cubes to the heated skillet and sprinkle with salt. Cook for 20 minutes, tossing every 5 minutes. (If the tofu starts to stick or break apart, add another drizzle of oil.) I try to rotate the cubes to get a little crisp on all sides! After 20 minutes, carefully pour in the sauce mixture, reserving 2 tablespoons for later. Stir to coat all of the tofu cubes and decrease the heat to low/simmer. Cook 5-8 more minutes to allow the sauce to thicken. Remove from heat and let cool.

5. 5

   Now, prep your veggies! I recommend slicing, dicing, chopping, spiralizing, and even grating – the goal is to create lots of texture and flavors.

6. 6

   Layer a meal prep container or bowl with rice, then add tofu, then add your veggies and drizzle with remaining sauce. Enjoy!