Name: Sesame tofu stir-fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/4 cup water; 6 oz firm tofu, pressed, patted dry, and cubed; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 2 tsp ginger root, grated; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1 1/2 tsp avocado oil; 1/2 tsp honey; 3/4 tsp rice vinegar; 3/4 tsp sesame seeds; 1/2 tsp red pepper flakes; 1 1/2 tsp cornstarch; 1/4 tsp salt; 1 tbsp water

Instructions

Prep 20 min · Cook 25 min

Place the tofu between clean kitchen towels and set a heavy plate on top. Press for 10 minutes to remove moisture.
In a small saucepan, combine the rice, 1/4 cup water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let rest covered for 5 minutes.
While the rice cooks, pat the pressed tofu cubes dry. Toss in a bowl with most of the cornstarch and a pinch of salt until coated.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, red pepper flakes, the remaining cornstarch, and 1 tablespoon water.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu and cook for 8 to 10 minutes, flipping once, until golden and crisp. Remove from the pan.
In the same skillet, add the broccoli and 1 tablespoon water. Cover and steam for 3 minutes. Remove the lid, add the garlic, and cook for 1 minute until fragrant.
Return the tofu to the skillet. Whisk the sauce once more and pour it in. Toss for 1 to 2 minutes until the sauce thickens and the tofu is coated. Stir in the sesame oil off the heat. Taste and add any remaining salt if needed. Serve over the rice and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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