A crave-worthy bowl that’s equal parts vibrant, satisfying, and nourishing. Crispy tofu tossed in savory chili crisp brings bold flavor, while tender broccoli and fresh green onions keep things light and energizing. Served over rice, this simple, plant-powered meal is inspired by the joyful, balanced eating traditions found in longevity hotspots around the world. Perfect for busy weeknights or a comforting weekend dinner — it’s a dish that proves healthy eating can be both effortless and deeply delicious.
2 medium heads broccoli, cut into florets (about 7 cups florets)
2 tsp toasted sesame oil
1 Tbsp + 1 tsp tamari, divided
3 Tbsp extra virgin olive oil, divided
½ tsp salt, divided
1 (14 oz) container extra firm tofu, drained, pressed and cut into ¾” cubes
½ tsp garlic powder
3 Tbsp corn starch
3 cups warm cooked brown rice, for serving
Chili crisp condiment, for serving (such as Fly By Jing brand)
Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss together broccoli florets with toasted sesame oil, 1 tsp tamari, 1 Tbsp extra virgin olive oil and ¼ tsp salt. Place broccoli in an even layer on one side of the prepared sheet pan.
In a large bowl, add tofu, 1 Tbsp tamari, 2 Tbsp extra virgin olive oil, ¼ tsp salt and garlic powder. Gently toss until combined. Add corn starch and gently toss until tofu is evenly coated. Spread tofu in an even layer on the empty side of the prepared sheet pan.
Bake tofu and broccoli until tofu is crisp and golden, and the broccoli is slightly charred and tender, about 30 minutes. Halfway through baking, use a metal spatula to flip tofu and toss vegetables while keeping separate.
To serve, assemble 4 individual serving bowls with equal portions of brown rice, tofu and broccoli. Drizzle each bowl with 1-2 tsp of chili crisp condiment and serve immediately.
