NUTRITION

SERVINGS

INGREDIENTS

200 grams Firm Tofu

1/2 cup cooked Brown Rice (approx. 100g)

1 cup Broccoli (approx. 91g)

1/2 cup Shelled Edamame (approx. 78g)

1 Garlic Clove

1 teaspoon Grated Ginger

1 teaspoon Sesame Oil

1 teaspoon Soy Sauce

2 tablespoons Green Onions

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

• 2

  Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

• 3

  In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, and sesame oil.

• 4

  Toss the tofu cubes gently in half of the garlic-ginger mixture, reserving the rest for drizzling later.

• 5

  Cut broccoli into florets and toss with a little oil, salt, and pepper. Spread them evenly on the baking sheet.

• 6

  Roast the broccoli in the preheated oven for 15-18 minutes until tender and slightly crispy on the edges.

• 7

  While the broccoli roasts, prepare brown rice according to package instructions if not pre-cooked.

• 8

  Once the tofu is marinated, quickly pan-sear it over medium-high heat until golden on all sides, about 5-7 minutes.

• 9

  Assemble the bowl by layering brown rice, seared tofu, roasted broccoli, and shelled edamame.

• 10

  Drizzle the reserved garlic-ginger sauce over the top and finish with a garnish of chopped green onions.

• 11

  Serve warm and enjoy your flavorful, balanced rice bowl.