Glazed Sweet Potato & Cauliflower Rice Bowls with Crispy Roasted Tofu (Serves 8)

Ingredients

• 3 cups (540 g) uncooked jasmine or long-grain white rice, rinsed
• 4 1/2 cups (1080 g) water
• 1 1/2 tsp (9 g) kosher salt (optional; skip if your sauce is quite salty)
• 4 blocks extra-firm tofu, 14 oz / 397 g each (about 56 oz / 1588 g total), drained
• 3 Tbsp (45 g) olive oil
• 2 Tbsp (16 g) cornstarch
• 1 1/2 tsp (5 g) garlic powder
• 1 tsp (2 g) smoked paprika (optional)
• 1 tsp (6 g) kosher salt (optional; reduce/skip if sauce is salty)
• 3 lb (1360 g) sweet potatoes, peeled or scrubbed, cut into 3/4 in / 2 cm cubes
• 2 large heads cauliflower (about 3 lb / 1360 g florets)
• 5 Tbsp (75 g) olive oil
• 2 tsp (6 g) ground cumin
• 1 1/2 tsp (4 g) ground coriander
• 1 tsp (2 g) black pepper
• 1/2 tsp (1 g) cinnamon (optional; nice with sweet sauces)
• 1 cup (240 g) leftover reduced blended pulled-pork sauce (I’m assuming you have at least this much—use 3/4 cup / 180 g if that’s what you’ve got)
• 1/2 cup (120 g) water, plus more as needed
• 2 Tbsp (30 g) rice vinegar or apple cider vinegar
• 10–12 oz (285–340 g) tender greens (kale, chard, spinach, arugula, or a mix), washed and dried
• 6 cups (450 g) shredded cabbage (green/red or mix)
• 1 large cucumber (about 300 g), thinly sliced (optional but great)
• 3 Tbsp (45 g) rice vinegar or apple cider vinegar
• 2 Tbsp (25 g) sugar (or 20 g maple syrup)
• 2 Tbsp (30 g) neutral oil (or olive oil)
• 1 1/2 tsp (9 g) kosher salt (start with 1 tsp / 6 g if sauce is very salty)
• 1/2 cup (60 g) sliced scallions
• 1/3 cup (35 g) toasted sesame seeds
• 1/2 cup (75 g) chopped cilantro or mint
• Chili flakes or hot sauce, to taste

Instructions

1. Heat the oven to 450°F / 232°C. Set racks in the upper and lower thirds. Line 2–3 sheet pans with parchment (easier cleanup, better glaze).
2. Cook 3 cups (540 g) rice with 4 1/2 cups (1080 g) water (and 1 1/2 tsp / 9 g salt only if your sauce isn’t very salty). In a rice cooker, use its standard white-rice setting; on the stovetop, bring to a boil, cover, simmer low 12 minutes, then rest 10 minutes off heat. Fluff—grains should be tender and separate.
3. Press tofu: cut 4 blocks (about 1588 g) into 3/4 in / 2 cm cubes. Lay on a towel and press with another towel + a sheet pan for 10 minutes (it should feel drier and less slippery).
4. Season: toss tofu with 3 Tbsp (45 g) olive oil, 2 Tbsp (16 g) cornstarch, 1 1/2 tsp (5 g) garlic powder, 1 tsp (2 g) smoked paprika (optional), and up to 1 tsp (6 g) salt (go lighter if your sauce is salty). The cubes should look lightly dusty, not pasty.
5. Roast: spread on a sheet pan with space. Roast 20–25 minutes, flipping once, until edges are browned and crisp and the cubes feel firm when tapped.
6. Toss vegetables: in a large bowl, toss sweet potatoes 3 lb (1360 g) and cauliflower florets 3 lb (1360 g) with 5 Tbsp (75 g) olive oil, 2 tsp (6 g) cumin, 1 1/2 tsp (4 g) coriander, 1 tsp (2 g) black pepper, and 1/2 tsp (1 g) cinnamon (optional).
7. Roast: spread across 2 sheet pans in a single layer. Roast 25–35 minutes, tossing once, until cauliflower has deep brown edges and sweet potatoes are browned and creamy inside (a knife should slide in with little resistance).
8. Glaze: whisk together 1 cup (240 g) leftover sauce, 1/2 cup (120 g) water, and 2 Tbsp (30 g) vinegar. It should taste slightly too punchy on its own, because it will mellow on the veg + rice. If it still tastes aggressively salty, add another 2–4 Tbsp (30–60 g) water.
9. Slaw: in a big bowl, toss 6 cups (450 g) shredded cabbage (and cucumber ~300 g, if using) with 3 Tbsp (45 g) vinegar, 2 Tbsp (25 g) sugar (or 20 g maple syrup), 2 Tbsp (30 g) oil, and 1–1 1/2 tsp (6–9 g) salt. It should taste bright and lightly sweet; it will dilute the salty glaze in the bowl.
10. When the vegetables are fully roasted, drizzle and toss them with about half the glaze (start with 1/2 cup / 120 g of glaze mixture). Return to the oven 5–7 minutes until the glaze looks tacky and shiny and you smell caramel notes (watch closely—sugars can scorch).
11. Optional: for “saucy tofu,” toss the crispy tofu with 2–4 Tbsp (30–60 g) glaze mixture right after it comes out. Keep it light so it stays crisp.
12. Set out: rice, glazed vegetables, tofu, 10–12 oz (285–340 g) greens, and slaw.
13. For each bowl: start with rice, add a big handful of greens (they’ll wilt slightly from the hot veg), pile on glazed sweet potato + cauliflower and tofu, then top with slaw.
14. Finish with scallions (60 g), sesame seeds (35 g), herbs (75 g), and chili to taste. Pass extra glaze at the table, thinned with a splash of water if needed.

Notes

Sauce amount: This is written for 1 cup (240 g) reduced blended sauce. If you have less, prioritize glazing the vegetables (they carry the flavor) and keep tofu unglazed and extra-crispy. Greens: Any CSA greens work. Tender greens go in raw; tougher greens (kale/chard) are best ribboned and lightly massaged or briefly sautéed. Make-ahead: Roast veg and tofu up to 3 days ahead. Store separately so tofu stays crisper. Reheat on a sheet pan at 425°F / 218°C until hot and re-crisped; add glaze only in the last few minutes. Gluten-free check: Ensure your leftover sauce ingredients were gluten-free (some fish sauces/soy sauces aren’t).