Crispy Baked Tofu Buddha Bowl

Ingredients

• 400 g firm tofu, cubed
• 30 mL soy sauce
• 15 mL sesame oil
• 15 g cornstarch
• 200 g cooked rice
• 150 g broccoli florets
• 1 carrot, shredded
• salt, to taste

Directions

1. Toss the tofu with the soy sauce and sesame oil, then coat in the cornstarch.
2. Bake at 200°C, flipping once, until golden and crisp.
   30 min timer (Cook Mode)
3. Steam the broccoli until bright and just tender.
4. Build bowls with rice, tofu and vegetables, and drizzle with extra sauce.