Name: Sesame tofu stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz firm tofu, drained, pressed, patted very dry and cubed; 1/4 cup white rice; 3/4 cup water; 5 oz broccoli florets, cut into bite-sized pieces; 1/2 red bell pepper, thinly sliced; 1 tsp sesame oil; 1 tbsp low sodium soy sauce; 3/4 tsp rice vinegar; 1/2 tsp honey; 1 clove garlic, minced; 2 tsp ginger, grated; 3/4 tsp sesame seeds; 3/4 tsp cornstarch; 1/4 tsp salt

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice and 1/2 cup of the water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, grated ginger, cornstarch, and the remaining 1/3 cup of water until smooth.
Heat a 12-inch nonstick skillet over medium heat. Lightly season the tofu with salt. Add tofu to the dry pan in a single layer and cook undisturbed until golden brown and it releases easily from the pan, about 4 to 5 minutes per side. Remove tofu from the pan.
Add the sesame oil to the skillet. Add the broccoli and red pepper, stir-frying for 1 minute. Add 2 tablespoons of water to the pan and cover immediately. Steam for 2 minutes, then uncover and cook for 1 minute until the water evaporates and vegetables are crisp-tender.
Whisk the sauce again and pour it into the skillet along with the tofu. Toss constantly over medium-high heat for 1 minute until the sauce thickens and coats the tofu and vegetables. Garnish with sesame seeds and serve over the rice.

Nutrition

Ingredients

Instructions

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