Ginger Soy Tofu Rice Bowls

Ingredients

• 1 block (14 ounces) extra-firm tofu, drained
• 2 tablespoons cornstarch
• 3 tablespoons neutral oil, divided
• 12 ounces broccoli, cut into small florets
• 1/3 cup water, divided
• 1/4 cup low-sodium soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 4 cups cooked rice, for serving (prepare separately)
• 2 scallions, thinly sliced
• 1 teaspoon sesame seeds, optional

Method

1. 01

   Wrap the tofu in a clean towel and press under a plate with a light weight for 15 minutes. Meanwhile, cook rice according to the package to yield 4 cups cooked, and prepare the broccoli and sauce.

2. 02

   Whisk the soy sauce, honey or maple syrup, vinegar, ginger, garlic, and 2 tablespoons of the measured water in a small bowl.

3. 03

   Cut the pressed tofu into 3/4-inch cubes. Pat dry, place in a bowl, and gently toss with the cornstarch. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the tofu in one layer and cook for 8–10 minutes, turning occasionally, until golden on several sides. Transfer to a plate.

4. 04

   Add the remaining tablespoon oil and broccoli to the skillet. Cook for 2 minutes, then add the remaining water (3 tablespoons plus 1 teaspoon) and cover for 3 minutes, until the broccoli is bright green and crisp-tender. Uncover and let excess water evaporate.

5. 05

   Return the tofu to the pan. Add the sauce and toss gently for 1–2 minutes until bubbling and lightly coating the tofu. Reduce the heat if the glaze starts to catch.

6. 06

   Divide rice, tofu, and broccoli among four bowls. Top with scallions and optional sesame seeds. Refrigerate within 2 hours and eat within 3–4 days; reheat thoroughly.