Ingredients
Servings
| Ingredient | Amount |
|---|---|
| Extra-firm tofu | 14 oz |
| Broccoli | 1 lb |
| Brown rice | 1 1/2 cup |
| Low-sodium soy sauce | 1/3 cup |
| Garlic | 3 cloves |
| Fresh ginger | 1 |
| Maple syrup | 2 tbsp |
| Cornstarch | 3 tbsp |
| Toasted sesame oil | 1 tbsp |
| Sesame seeds | 1 tbsp |
| Olive oil | 2 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Cook 1 1/2 cups brown rice per its package. Press the tofu 10 minutes, then cut into cubes and toss with 2 tbsp cornstarch.
- Stir the sauce: the soy sauce, maple syrup, 1 tbsp cornstarch, 1/2 cup water, the minced garlic, about 1 tbsp grated ginger, and the sesame oil.
- Heat 2 tbsp olive oil in a large skillet over medium-high and pan-fry the tofu until golden and crisp on all sides, 8–10 minutes, then set aside.
- Add the broccoli and a splash of water, cover, and steam-fry 3–4 minutes. Return the tofu, pour in the sauce, and toss until glossy, 1–2 minutes. Sprinkle with sesame seeds and serve over the rice.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Pan Fried Sesame Tofu with Broccoli
Budget Bytes
The reference for crisping the tofu and the sticky sesame sauce.