Name: Sesame tofu and broccoli stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz extra-firm tofu, drained and cut into 3/4-inch cubes; 2 tbsp white rice; 1/4 cup water; 1/4 tsp salt; 5 oz broccoli florets; 1 1/2 tbsp low sodium soy sauce; 1 tsp honey; 1 tsp rice vinegar; 2 1/4 tsp cornstarch; 3 tbsp water; 1/2 tsp sesame oil; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 3/4 tsp sesame seeds; 2 tbsp water

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, water, and salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, place the tofu cubes on a plate lined with paper towels. Top with more towels and a heavy skillet. Let press for 15 minutes to remove moisture, then pat completely dry.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, water, and most of the cornstarch, leaving a small amount of cornstarch to coat the tofu.
Toss the dried tofu with the remaining cornstarch. Heat half the sesame oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed for 3 minutes until a crust forms. Flip and cook for 5 minutes more, flipping occasionally, until golden. Remove from the pan. Done when golden brown and crispy.
Wipe out the skillet and add the remaining sesame oil. Add the broccoli and water. Cover and steam for 3 minutes until bright green and tender. Uncover and cook off any extra liquid, then add the garlic and ginger and cook for 1 minute until fragrant. Done when bright green and just tender.
Whisk the sauce again and pour it into the skillet. Return the tofu to the pan. Cook for 2 minutes, stirring constantly, until the sauce is glossy and coats the back of a spoon. Serve over the fluffed rice and sprinkle with sesame seeds. Done when sauce is thickened and glossy.

Nutrition

Ingredients

Instructions

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