Spicy Tofu Rice Bowl with Broccoli, Mushrooms & Soy-Tahini Dressing

Directions

1. Soak up excess moisture from the tofu by pressing it briefly while you prep the other ingredients, then cut it into bite-sized pieces.
2. Cook the jasmine rice in a small saucepan with water, bringing it to a boil, then cover and simmer on low until the liquid is absorbed and the rice rests off heat for a few minutes.
3. Whisk soy sauce, chili-garlic sauce, oil, and maple syrup in a bowl to create the marinade.
4. Toss the tofu pieces in the bowl with the marinade and set aside to marinate while you roast the vegetables; line a sheet pan with the broccoli florets and mushroom pieces.
5. Scatter the marinated tofu on the other half of the sheet pan, drizzle with leftover marinade, and slide the tray into a hot oven to roast.
6. Broil briefly at the end to finish browning the vegetables and tofu, then toss in half of the green onions and reserve the rest for serving.
7. Whisk tahini, rice vinegar, maple syrup, soy sauce, and a little water in the reserved bowl to make the dressing, then set aside for serving.
8. To serve, split the rice between bowls, top with the roasted veggies and tofu, drizzle with the dressing, and scatter the remaining green onions over the bowls.