Name: Spicy tofu and broccoli stir-fry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup brown rice; 1/2 cup water; 9 oz extra firm tofu, drained, patted dry, and cubed; 5 oz broccoli florets, cut into bite-size pieces; 1 tbsp fresh ginger, peeled and minced; 2 cloves garlic, minced; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp sriracha; 3/4 tsp honey; 1/4 tsp salt

Instructions

Prep 20 min · Cook 30 min

In a small saucepan, combine the brown rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35 to 40 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, prepare the stir-fry components. In a small bowl, whisk the soy sauce, sriracha, and honey together until smooth.
Heat half the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 4 minutes, flip, and cook for 4 minutes more until the edges are golden brown and firm. Remove tofu from the skillet and set aside. Done when golden and firm.
Add the remaining oil to the same skillet over medium heat. Add the broccoli florets and cook for 4 to 5 minutes until bright green and slightly tender. Add the ginger and garlic and cook for 1 minute until fragrant.
Return the tofu to the skillet and pour the soy sauce mixture over the top. Toss for 1 minute until the glaze thickens slightly and coats the tofu and broccoli. Fluff the rice with a fork and serve the stir-fry over the top.

Nutrition

Ingredients

Instructions

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