Sweet Potato Tofu Rice Bowl

Ingredients

• 1.5 Cup white rice - 1 1/2 cups (300 g), Metric equivalent: 300 g.
• 2.5 Cup water - 2 1/2 cups (600 ml), divided, Metric equivalent: 600 ml. Divided, with 2 1/4 cups for rice and 1/4 cup for sauce.
• 14 Ounce extra-firm tofu - 14 ounces (397 g), drained and cut into 1-inch cubes, Metric equivalent: 397 g. Cut into 1-inch cubes.
• 1.5 Pound sweet potatoes - 1 1/2 pounds (680 g), peeled and cut into 3/4-inch cubes, Metric equivalent: 680 g. Cut into 3/4-inch cubes.
• 5 Ounce baby spinach - 5 ounces (142 g), Metric equivalent: 142 g.
• 2 Count carrots - 2 medium (160 g), shredded, Metric equivalent: 160 g.
• 4 Each green onions - 4 (60 g), thinly sliced, Metric equivalent: 60 g.
• 0.25 Cup soy sauce - 1/4 cup (60 ml), Metric equivalent: 60 ml. Divided between roasting and sauce.
• 2 Tablespoon toasted sesame oil - 2 tablespoons (30 ml), Metric equivalent: 30 ml.
• 1 Tablespoon brown sugar - 1 tablespoon (12 g), Metric equivalent: 12 g.
• 2 Count garlic - 2 cloves (6 g), minced, Metric equivalent: 6 g.
• 2 Tablespoon vegetable oil - 2 tablespoons (30 ml), Metric equivalent: 30 ml.

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 425°F (220°C)* and line a rimmed baking sheet with parchment paper. *Complete the prep*: drain and cube the tofu, peel and cube the sweet potatoes, shred the carrots, slice the green onions, and mince the garlic.

2. Cook the rice

   2. Rinse the *white rice* in a fine-mesh strainer until the water runs mostly clear. Combine the rice with *2 1/4 cups water* in a saucepan, bring to a boil, cover, reduce heat to low, cook for *15 minutes*, then let stand covered for *10 minutes*.

3. Roast tofu and sweet potatoes

   3. On the baking sheet, toss the *tofu and sweet potatoes* with vegetable oil and *1 tablespoon soy sauce*. Spread in a single layer and roast for *25 to 30 minutes*, turning once, until *tender and browned at the edges*.

4. Make the soy-sesame sauce

   4. While the tofu and sweet potatoes roast, whisk the remaining *3 tablespoons soy sauce*, toasted sesame oil, brown sugar, garlic, and *1/4 cup water* until the *brown sugar dissolves*.

5. Wilt the spinach

   5. Heat a large skillet over medium heat. Add the *baby spinach* and 2 tablespoons of the sauce, then cook for *1 to 2 minutes* until *just wilted*.

6. Assemble and serve

   6. Fluff the *white rice* and divide it among bowls. Top with *roasted tofu and sweet potatoes*, baby spinach, carrots, and green onions, then spoon on the remaining *soy-sesame sauce* and serve *warm*.