Sweet Soy-Glazed Tofu with Roasted Mushrooms and Scallion Rice
This quick and easy one-pot meal features crispy tofu glazed in a sweet, gluten-free soy sauce alongside tender roasted mushrooms and aromatic scallion rice. Perfect for busy weeknights, it's packed with plant-based protein and bursting with umami flavor.
- 16 oz extra-firm tofu, pressed and cubed
- 8 oz cremini mushrooms, sliced
- 4 scallions, sliced (white and green parts separated)
- 1 cup uncooked jasmine rice
- 1/4 cup gluten-free tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1.5 cups vegetable broth (gluten-free)
- 2 tbsp neutral oil (like avocado or canola)
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
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Instructions
Heat 1 tablespoon of neutral oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed tofu and cook, turning occasionally, until golden and crisp on all sides, about 6 minutes.
⏱️ 6 minutesPush tofu to the side and add remaining oil. Add sliced mushrooms and the white parts of the scallions. Sauté until mushrooms are softened and lightly browned, about 4 minutes.
⏱️ 4 minutesStir in garlic and ginger, and cook for 1 minute until fragrant.
⏱️ 1 minuteAdd uncooked rice and stir to coat with the aromatics. Pour in the vegetable broth and bring to a boil.
⏱️ 2 minutesReduce heat to a simmer, cover, and cook for 12 minutes until rice is tender and liquid is absorbed.
⏱️ 12 minutesIn a small bowl, whisk together tamari, maple syrup, rice vinegar, and sesame oil. Pour over tofu and mushrooms in the pot. Stir gently and cook uncovered for 2 minutes, allowing the sauce to thicken and coat the tofu.
⏱️ 2 minutesRemove from heat. Fold in the green parts of the scallions. Season with salt and pepper to taste. Serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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