Name: Sesame tofu stir-fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu, drained, patted dry, and cubed; 1/4 cup white rice; 2/3 cup water; 5 oz broccoli florets, cut into bite-size pieces; 1 1/2 tsp canola oil; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1/2 tsp honey; 3/4 tsp rice vinegar; 2 tsp fresh ginger, minced; 2 cloves garlic, minced; 1 tsp cornstarch; 3/4 tsp sesame seeds; 1/4 tsp salt

Instructions

Prep 20 min · Cook 20 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes. Done when water is absorbed and rice is tender.
In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, cornstarch, and the remaining 3 1/2 tbsp of water until smooth.
Heat the canola oil in a 12-inch nonstick skillet over medium heat. Add the tofu in a single layer and sprinkle with the remaining salt. Cook for 4 minutes, flip, and cook for 4 minutes more until golden on at least two sides. Done when tofu is golden brown and firm.
Add the broccoli to the skillet along with 2 tablespoons of extra water. Cover and steam for 3 to 4 minutes until the broccoli is bright green and crisp-tender. Uncover and cook for 1 minute more until any leftover water has evaporated. Done when broccoli is tender and pan is dry.
Push the tofu and broccoli to the edges of the pan. Add the ginger and garlic to the center and cook for 30 seconds until fragrant. Pour in the sauce and toss everything together for 1 minute until the sauce is glossy and thick enough to coat the tofu and broccoli. Serve over the rice and garnish with sesame seeds. Done when sauce is thickened and clear.

Nutrition

Ingredients

Instructions

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

More dinner recipes