Maple Sriracha Tofu Bowls

For the tofu bowls:
Preheat oven to about 400ºF.

Cut tofu into small blocks. I like to do little rectangles, but some people prefer triangles. To create triangles, take the block of tofu and cut it in half by its width. Then lay the two separate blocks down flat. Take one block and cut it in half diagonally from the left corner down to the right corner. Do the same with the other block.

Place cut blocks in between two kitchen towels to soak up the moisture from the tofu blocks. If you have something heavy (I used a wooden cutting board), place it on to maximize the amount of water taken out!

In a small mixing bowl, whisk maple syrup, olive oil, soy sauce, sea salt, and ginger powder. They won’t form a homogenous mixture, but whisking them will be enough to create an even spread.

Add tofu and maple-zdriracha sauce to a medium-sized mixing bowl and coat tofu. Let tofu marinate in sauce for about 30 minutes.

After this, line a baking sheet with aluminum foil. Place tofu on the sheet, and bake for 20 minutes, flipping the tofu halfway through.

For the rice:
Add rice, water, butter, and salt to large saucepan. Bring to a boil and let simmer for 20 minutes. After 15 minutes (or when rice has absorbed almost all of the water), start stirring periodically to ensure that the rice at the bottom doesn’t burn.

For the spinach:
Heat olive oil in a medium-sized frying pan over medium heat. Add spinach, salt and pepper. Sauté for 5–7 minutes.

Assemble rice, spinach, and tofu in bowls. Chop green onions into as thinly cut slices as possible. Sprinkle sesame and green onions onto bowls!