Sticky Sesame Tofu Bowls: with matcha broccoli crunch

2 p. Serves
10-15 min Prep time
25-30 min Cook time


  • 1 of bag arte* matcha broccoli crunch 
  • 350g firm tofu
  • 2 tbsp olive oil
  • ¼ cup cornstarch

For the tofu sauce: 

  • 5pc scallions, roughly chopped
  • 2” chunk fresh ginger, roughly chopped
  • 2 cloves garlic, skins removed
  • 1pc long red finger chili, roughly chopped
  • 1 oz soy sauce
  • 2 oz  brown sugar
  • 2 oz tomato puree
  • 1 oz rice vinegar
  • 1 oz sesame oil 
  • 1 tbsp toasted sesame seeds 
for the bowl:
  • 1 cup steamed rice
  • thinly sliced scallions, sliced watermelon radish, pickled ginger or any preferred fresh garnish of choice


  1. airfry or bake tofu: break apart tofu by hand into rough 1” chunks. toss with olive oil and dredge in cornstarch mixture, shaking off any excess starch. air fry for 12-16 mins @ 400°F or transfer to a parchment lined baking sheet and bake for 18-22 mins @ 400°F.
  2. make sticky tofu sauce: to a blender or food processor add scallions, ginger, garlic, and finger chili into a paste. add a drizzle of oil into a medium pan over medium-high heat, add puree and stir fry for 1 to 2 minutes. add soy, brown sugar, tomato puree, rice vinegar, and sesame oil and bring to a gentle simmer until sauce slightly thickens, about 1 to 2 minutes. add in crunchy tofu, stirring to combine.
  3. build bowl: mix together all components of your arte* matcha broccoli crunch. plate salad, steamed rice, sticky tofu and accompany with any pickled or fresh garnish as needed/desired (fresh scallion, watermelon radish, pickled ginger, etc).