Name: Ginger garlic tofu and broccoli bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 tbsp jasmine rice; 2 tbsp water; 3 oz extra firm tofu, pressed, patted very dry, and cut into 3/4-inch cubes; 2 oz broccoli, cut into small florets; 1/2 tsp canola oil; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1 1/2 tsp low sodium soy sauce; 1/2 tsp rice vinegar; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a very small saucepan, combine the rice, two thirds of the water, and a pinch of the salt. Bring to a boil over medium-high heat. Cover with a tight lid, reduce heat to the lowest setting, and simmer for 15 minutes without lifting the lid. If it looks dry early, add the remaining water. Remove from heat and let rest, covered, for 5 minutes.
When the rice has simmered for 10 minutes, heat the oil in a nonstick skillet over medium-high heat. Add the tofu cubes and a pinch of salt. Cook for 3 minutes, flip, and cook for 3 minutes more until the sides are golden and crisp. Done when golden and crisp.
Add the broccoli florets to the skillet. Pour in the remaining tablespoon of water and immediately cover the pan. Steam for 1 minute until the broccoli is bright green and tender.
Uncover the skillet. Stir in the garlic and ginger, cooking for 1 minute until fragrant. Pour in the soy sauce and toss for 1 minute until the sauce is glossy and coats the tofu and broccoli. Remove from heat and stir in the rice vinegar. Fluff the rice with a fork, place it in a bowl, and top with the tofu mixture.

Nutrition

Ingredients

Instructions

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