Balanced Tofu and Brown Rice Bowl

Combine the rinsed brown rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes or until tender and water is absorbed. Remove from heat and let steam covered for 5 minutes.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Toss the cubed sweet potatoes and broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and the garlic powder. Spread evenly on the baking sheet and roast for 25 minutes, tossing halfway through, until tender and caramelized.

While the vegetables roast, toss the pressed and cubed tofu with 1 tablespoon of soy sauce to let it absorb.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the tofu cubes and sear undisturbed for 3-4 minutes per side until golden brown and crispy on the edges.

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, maple syrup, sesame oil, and minced ginger to create the sauce.

Assemble the bowls by dividing the cooked brown rice between two serving bowls. Top with the roasted sweet potatoes, broccoli, and crispy pan-seared tofu.

Drizzle the sesame-ginger sauce over each bowl, garnish with sesame seeds, and serve warm.