Zephyr Bowl Recipe

Rinse the rice under cold water until the water runs clear. Combine rinsed rice, 2 cups water and 1/2 tsp salt in a small saucepan and bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes; fluff with a fork before serving.

Preheat oven to 425°F (220°C) (or heat a skillet on medium-high if you prefer stovetop). Toss broccoli florets with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Spread broccoli in a single layer on a baking sheet and roast 12–15 minutes, turning once, until edges are browned and stems are tender. If using stovetop, cook in a hot skillet 6–8 minutes with a lid for a minute to steam until tender-crisp.

When cooked, drizzle with 1 tsp lemon juice if using and toss. Keep warm until plating.

Drain the tofu and press between paper towels or a clean kitchen towel with a weight for 10–15 minutes to remove excess moisture. Cut tofu into 3/4–1 inch cubes.

In a bowl, whisk together 1.5 tbs soy sauce, 0.5 tbs rice vinegar, 0.5 tsp sesame oil, 0.25 tsp garlic powder and 0.25 tsp black pepper. Add tofu cubes and gently toss to coat. Let marinate 5–10 minutes.

Sprinkle 1 tablespoon cornstarch over the marinated tofu and toss gently so cubes are evenly coated. This creates a crisp exterior when cooked.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if needed) and cook without disturbing 3–4 minutes until bottom is golden. Flip and cook another 3–4 minutes until all sides are crisp and caramelized. Remove from pan and keep warm.

Make Roux

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 tablespoon flour and whisk constantly for 1–1.5 minutes to cook the raw flour taste without browning.

Add Milk

Gradually whisk in 1 cup milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 2–3 minutes.

Finish Sauce

Remove from heat and stir in 3 oz shredded cheddar (or vegan cheddar) until melted and smooth. If using vegan cheese, add 1 tablespoon nutritional yeast for extra flavor. Whisk in 1/2 tsp Dijon mustard, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm; transfer to a small serving pot or jar to place on the side of the bowl.

Divide the fluffed rice between 2 bowls (about 1/2 cup cooked rice per serving as base proportion — yields 2 generous bowls).

Top each bowl with half the roasted broccoli and half the crispy tofu cubes.

Serve the cheesy sauce on the side in a small container or drizzle lightly over one portion of the bowl per diner’s preference.

Garnish with sliced green onions and toasted sesame seeds. Add hot sauce or chili oil to taste.