Ingredients

Tofu
1 package Firm or Extra Firm Tofu (Frozen for 6+ hours, then thawed)
2 tbsp Rice vinegar
2 tbsp Tamari
2 tbsp Maple syrup
1 tbsp Sesame oil

The Ginger-Maple Sauce
2 tbsp Maple syrup
1/4 cup Tamari
2 tbsp Rice vinegar
1 tbsp Sesame oil
2 tbsp Chili crunch (adjust for desired heat)
2 cloves Garlic, minced
1 knob Ginger, grated
1 Lime, zested
1 tsp Cornstarch (whisked with 1 tbsp water to make a slurry)

The Stir-fry & Base
3–4 pcs Baby bok choy (halved)
4–8 pcs Baby king oyster mushrooms (scored)
1 Bell pepper (julienned)
1 Large carrot (julienned)
1 Shallot (sliced)
1 tbsp Sesame oil (for searing)
2–3 cups Cooked Jasmine rice

For Garnish
4 Scallions (thinly sliced)
2 Radishes (thinly sliced)

Instrutions

1. Press the thawed tofu to remove water, cut into 1-inch cubes, and marinate in the vinegar, tamari, maple syrup, and oil for at least 1 hour.
2. Air fry the tofu at 375°F for 10–15 minutes, shaking the basket occasionally until crispy.
3. Score the mushrooms and halve the bok choy, then sear them in a hot pan with sesame oil until golden.
4. Place the seared mushrooms and bok choy in an oven-safe dish with 2 tbsp of sauce, cover with foil, and bake at 375°F for 20 minutes.
5. In a small pot, simmer the remaining sauce ingredients and whisk in the cornstarch slurry until the mixture thickens slightly.
6. Sauté the sliced shallot, pepper, and carrot in a pan with sesame oil until tender.
7. Add the roasted vegetables to the sauté pan, cover with a lid, and let everything steam together for 5 minutes.
8. Assemble the bowls by layering rice, vegetables, and crispy tofu, then drizzle with sauce and garnish with scallions and radishes.

Enjoy! Be sure to tag @marketfreshguelph and show us your creation.