Caramelized Soy Tofu and Broccoli Bowl

A little less than a year ago I belonged to the Cilantro Hater ‘club’. I could not understand how can that stinky herb with such strange (it was to me) and distinct flavour be nearly literally worshipped amongst all foodies. To me it smelled and tasted like a forest bug (not that I ever tasted one...) or like my brother expressed himself once - like soap - that’s an interesting one, right?. But I wouldn’t be me had I not come up with an excellent (!!) plan. I decided to try educate my tastebuds so that eventually I’d start liking fresh coriander. And how do you imagine a plan like this can be conducted? Oh, my dear, only by eating fresh cilantro, of course. So I started by not removing all of coriander from the dishes I ate at various restaurants and cafes, gradually increasing the amounts. And, Oh, just as I expected, I started to not hate it anymore - that was a big step forward (by Julija Step, get it?). Okay, maybe not the best joke. Anyway, today I am finally at the stage where I don’t just feel neutral about fresh coriander, I like it! I honestly already want a hint of it on certain dishes, so this recipe’s like a little celebration of small, but very important changes to me.

Thank you for celebrating with me !

It's strange in a way to be celebrating with a plant based goodie bowl instead of something sweet, but his bowl is awesome enough to make up for it. I love to watch how tofu develops that crust due to soy sauce caramelising in a hot pan together with sweet agave nectar. D R O O L I N G. Also, brown rice & tangy peanut sauce is a match made in heaven, don't you think? So to sum things up, I finally posted something I cook and eat a lot lately and am proud of myself for doing so. Just sharing my habits with you, fellas.


Serves 2   |   1 tbsp - 15ml   |   1 teasp - 5ml   |   Hands on cooking time: 20 mins   |   Total time: 30 mins


  • 150 g of firm tofu
  • 1/2 of a smaller broccoli head
  • brown rice
  • dash of soy sauce (use tamari for gf option)
  • dash of agave nectar
  • a pinch of chilli
  • a handful of fresh coriander
  • sesame seeds, to garnish
  • oil for cooking (e.g. unrefined sunflower seed oil)

For the soy-peanut sauce:

  • 2 tbsp of peanut butter
  • 2 tbsp of water
  • 1 teasp of agave nectar
  • 1 teasp of soy sauce (use tamari for gf option)

Boil rice, drain and set aside. Cut broccoli into florets, toss with some oil and arrange on a baking sheet lined with parchment paper. Place in a 180C (fan) or 200C (no fan) oven for 10 minutes or until the florets are slightly browned. In the meantime, prepare the peanut sauce: mix all of the sauce ingredients together and set aside, add more water if you want to make it thinner. Heat some oil in a pan, add tofu squares and fry, turning tofu pieces until golden on all sides. Drizzle some soy sauce and agave nectar directly over tofu, add a pinch of chilli, stir immediately, then let it caramelise - this sauce will turn into a dark brown crust. Remove from pan. 

Place the cooked rice, tofu and broccoli florets into prepared bowls. Top with coriander leaves, drizzle some peanut sauce on top, sprinkle some sesame seeds. Add a handful of chopped salad for freshness if you like.




Let me know what you think by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram. I'd love to hear your thoughts!