Maple Sriracha Tofu Bowls

Preparation

For the tofu bowls:
Preheat oven to approximately 400ºF.

Cut the tofu into small blocks. I like to make small rectangles, but some people prefer triangles. To create triangles, take the block of tofu and cut it in half widthwise. Then lay the two separate blocks flat. Take a block and cut it in half diagonally from the left corner to the right corner. Do the same with the other block.

Place the cut blocks between two paper towels to absorb the moisture from the tofu blocks. If you have something heavy (I used a wooden cutting board), place it on top to maximize the amount of water taken up!

In a small mixing bowl, whisk together maple syrup, olive oil, soy sauce, sea salt and ginger powder. They will not form a homogeneous mixture, but it will be enough to whip them to create a homogeneous paste.

Add the tofu and maple zdriracha sauce to a medium mixing bowl and coat the tofu. Let the tofu marinate in the sauce for about 30 minutes.

After that, line a baking sheet with foil. Place the tofu on the baking sheet and cook for 20 minutes, turning the tofu halfway through cooking.

For the rice:
Add the rice, water, butter and salt to a large saucepan. Bring to a boil and simmer for 20 minutes. After 15 minutes (or when the rice has absorbed most of the water), start stirring periodically to make sure the rice on the bottom doesn’t burn.

For the spinach:
Heat the olive oil in a medium sized skillet over medium heat. Add spinach, salt and pepper. Sauté for 5-7 minutes.

Assemble the rice, spinach and tofu in bowls. Cut the green onions into as thin slices as possible. Sprinkle sesame and green onions on bowls!