Vegetarian Power Bowl Recipe

Drain tofu and press it for 15–30 minutes to remove excess water. Pat dry with paper towels.

Cut pressed tofu into 1-inch cubes and place in a shallow dish or bowl.

Make the marinade: whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs maple syrup, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp salt in a small bowl.

Pour marinade over tofu, gently toss to coat and let sit at room temperature for 20–30 minutes (or refrigerate up to 6 hours for more flavor), turning once halfway through.

After marinating, sprinkle 2 tbs cornstarch over the tofu and toss gently to coat evenly — this gives a crisp exterior when cooked.

Heat 2 tbs neutral oil in a large nonstick skillet over medium-high heat. When hot, add tofu in a single layer (work in batches if needed) and cook undisturbed 3–4 minutes until golden, then flip and cook other sides until all surfaces are golden and slightly crisp, about 8–10 minutes total. Transfer tofu to a plate.

In a small bowl, combine 2 tbs soy sauce, 1 tbs vegetarian oyster sauce, 1 tsp light brown sugar, 1 tsp shaoxing wine, 1 tsp sesame oil, and 120 ml vegetable stock. Stir to dissolve sugar.

Make a slurry by whisking 1 tbs cornstarch into 2 tbs cold water until smooth.

Bring the sauce mixture to a gentle simmer in a small saucepan over medium heat. Whisk in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens to a soft, glossy consistency (should coat the back of a spoon). Season with 1/4 tsp white pepper to taste. Remove from heat and set aside.

If a silkier finish is desired, stir the cooked tofu into the warm sauce in the pan for 1 minute to glaze. Otherwise, pour sauce over tofu when assembling bowls.

If not already cooked, prepare the rice or quinoa according to package instructions and keep warm (about 2 cups cooked needed).

Trim bok choy, separate leaves, and blanch in boiling salted water for 1–2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Alternatively, sauté quickly in 1 tsp oil with a pinch of salt for 2–3 minutes.

Warm edamame if needed and have shredded carrots and sliced cucumber ready to assemble.

Divide 2 cups cooked rice/quinoa among 4 bowls (about 1/2 cup per serving).

Arrange marinated glazed tofu (about 450 g total, divided) on top of the grains with bok choy, shredded carrots, edamame and cucumber in sections to make a bowl.

Spoon remaining soft Shanghai sauce over the tofu and a little over the veggies as desired (reserve some sauce if you glazed tofu earlier).

Garnish with sliced scallions, toasted sesame seeds, an optional drizzle of chili oil, and serve with lime wedges on the side.

Serve warm. Squeeze lime over bowl just before eating.