Baked Tofu and Edamame Power Bowl

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

Pat the pressed tofu cubes dry with a paper towel. Toss them with 1 teaspoon of soy sauce and half of the sesame oil, then arrange them in a single layer on the baking sheet.

Bake the tofu for 25 minutes, flipping halfway through, until crispy and golden brown.

While the tofu bakes, steam the broccoli florets and thawed edamame for 4-5 minutes until tender-crisp.

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

Divide the warm brown rice evenly between two bowls.

Top the rice with the crispy baked tofu, steamed edamame, steamed broccoli, and fresh julienned carrots.

Drizzle the ginger-soy dressing over each bowl and garnish with sesame seeds before serving.