Name: Pan-seared tofu with broccoli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 13 oz extra-firm tofu, patted dry; 5 oz broccoli, cut into small florets; 1 1/2 medium carrots, peeled and sliced into half-moons; 1 tsp olive oil; 1/4 tsp salt; 1 tbsp low sodium soy sauce; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp honey; 1 tsp rice vinegar

Instructions

Prep 20 min · Cook 20 min

Wrap the block of tofu in clean kitchen towels or paper towels. Place a heavy skillet or plate on top and let it press for 15 minutes to remove excess moisture. Slice into 1-inch cubes and pat very dry.
Preheat the oven to 400°F. On a baking sheet, toss the broccoli and carrots with one-third of the olive oil and the salt. Spread them in a single layer and roast until tender and browned at the edges, about 20 minutes.
In a small bowl, whisk together the soy sauce, ginger, garlic, honey, and rice vinegar until the honey is fully dissolved.
Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer and let it sit undisturbed for 3 minutes. Turn and cook until all sides are golden brown and crisp, about 8 minutes total.
Reduce the skillet heat to low. Pour the sauce over the tofu and toss constantly until the glaze thickens and coats the cubes, about 1 minute. Plate the roasted vegetables and tofu, scraping any extra glaze from the pan over the top.

Nutrition

Ingredients

Instructions

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