Name: Soy ginger tofu and broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz firm tofu, pressed and cubed; 1/4 cup white rice; 1/2 cup water; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1 tbsp tamari; 3/4 tsp maple syrup; 1 tsp sesame oil; 1/4 tsp salt; 1 tsp cornstarch

Nutrition

Per serving

503 calories

Protein: 34g; 25% of calories
Carbs: 59g; 45% of calories
Fat: 18g; 30% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, 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 tamari, maple syrup, cornstarch, and 1 tablespoon of water until the starch is dissolved.
Heat half the sesame oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 8 minutes, flipping occasionally, until golden and crisp. Done when golden brown on most sides.
Push the tofu to the edges of the pan. Add the remaining sesame oil, broccoli, garlic, and ginger to the center. Sauté for 4 to 5 minutes until the broccoli is bright green and just tender.
Give the tamari mixture a quick stir and pour it into the skillet. Cook for 1 minute, stirring constantly, until the sauce thickens and coats the tofu and broccoli. Serve the mixture immediately over the steamed rice.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes