Ingredients
½ cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil, plus more for garnish
1 tablespoon pure maple syrup
1½ teaspoons cornstarch plus ¼ cup, divided
1 (1-inch) piece fresh ginger, peeled and grated (1 teaspoon)
1 large clove garlic, grated (about ½ teaspoon)
1 (14-ounce) package extra-firm tofu, drained and cubed (1-inch)
¾ teaspoon salt, divided
1/4 cup vegetable oil
1 large head broccoli, cut into florets (about 8 cups)
2 cups hot cooked short-grain brown rice
Sliced scallions and toasted sesame seeds for garnish (optional)
Directions
Step 1:
Whisk ½ cup water, 3 tablespoons soy sauce, 2 tablespoons vinegar, 1 tablespoon each sesame oil and maple syrup, 1½ teaspoons cornstarch, ginger and garlic in a medium bowl until smooth.
Step 2:
Arrange tofu in an even layer on a large, rimmed baking sheet; sprinkle with ½ teaspoon salt. Sprinkle the remaining ¼ cup cornstarch over the tofu, tossing to coat and pressing gently as needed to adhere.
Heat ¼ cup oil in a large skillet over medium-high heat. Then add the tofu in a single layer; cook, turning as needed, until golden brown all over, about 10 minutes.
Transfer, using a slotted spoon, to a paper-towel-lined plate; reserve the remaining oil in the pan.
Step 3:
Add broccoli and the remaining ¼ teaspoon salt to the pan; cook over medium-high heat, stirring often, until bright green and slightly charred, about 5 minutes.
Add the soy sauce mixture and the tofu; cook, gently stirring constantly, until the sauce is thickened and the tofu and broccoli are well coated.
Serve over 2 cups rice garnish with scallions, sesame seeds and additional toasted sesame oil, if desired.
Nutrition Facts:
Calories 459
Fat 24g
Carbs 48g
Protein 18g
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