Follow these steps carefully to build the perfect Savory Tofu and Mushroom Bowl. The key is in the preparation and cooking technique of each component before bringing them all together.

Step 1: Press and Prepare the Tofu

This is the most important step for achieving crispy tofu. Do not skip it! Remove the tofu from its package and drain all the water. Place the block on a plate lined with several paper towels or a clean kitchen towel. Place more towels on top and put something heavy on it, like a cast-iron skillet, a few cookbooks, or a tofu press. Let it press for at least 30 minutes, but up to an hour is even better. The more water you press out, the crispier your tofu will be. Once pressed, cut the tofu into 1-inch cubes.

Step 2: Coat the Tofu

In a medium-sized bowl, add the tofu cubes. Drizzle with the 1 tablespoon of soy sauce and gently toss to coat. This seasons the tofu itself. Now, sprinkle the 2 tablespoons of cornstarch over the tofu. Gently toss again until every cube is lightly and evenly coated in a thin, dusty layer of cornstarch.

Step 3: Cook the Tofu until Crispy

Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. The oil should be shimmering. Carefully add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in two batches if necessary). Fry the tofu for 4-5 minutes per side, turning occasionally, until all sides are golden brown and crispy. Once done, remove the tofu from the skillet with a slotted spoon and set it aside on a plate.

Step 4: Cook the Grains and Vegetables

While the tofu is pressing or cooking, prepare your base. Cook your rice or quinoa according to package directions. Steam or blanch your broccoli florets until they are tender-crisp and bright green. To blanch, simply drop the florets into boiling water for 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain well.

Step 5: Prepare the Savory Sauce

In a small bowl or liquid measuring cup, whisk together the ½ cup of low-sodium soy sauce, 3 tablespoons of maple syrup, and 2 tablespoons of rice vinegar. In a separate, very small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create the slurry. Set both aside.

Step 6: Sauté the Mushrooms and Aromatics

Return the same skillet to medium heat (no need to clean it; the leftover bits add flavor). Add the 1 tablespoon of sesame oil. Once it’s warm, add the sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until they have released their moisture and started to brown and caramelize. Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant, stirring constantly to prevent burning.

Step 7: Thicken the Sauce and Combine

Pour the soy sauce mixture into the skillet with the mushrooms. Bring it to a gentle simmer. Once it’s bubbling lightly, slowly pour in the cornstarch slurry while whisking continuously. Continue to cook and stir for 1-2 minutes as the sauce thickens to a beautiful, glossy consistency that can coat the back of a spoon.

Step 8: Final Assembly

Turn off the heat. Return the crispy tofu to the skillet with the mushroom sauce. Gently fold everything together until the tofu is completely coated in the glorious sauce.

Step 9: Build Your Bowls

To serve, divide the cooked rice among four bowls. Top with a generous portion of the saucy tofu and mushrooms. Add a side of the steamed broccoli. Garnish your Savory Tofu and Mushroom Bowl with a sprinkle of toasted sesame seeds and freshly sliced green onions. Serve immediately while hot.