Teriyaki Tofu and Broccoli Rice Bowl

Ingredients

• 12 oz extra-firm tofu
• 2 cups cooked rice
• 3 cups broccoli florets
• 3 tbsp low-sodium soy sauce
• 1.5 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic
• 1.5 tsp cornstarch
• 1.5 tbsp neutral oil
• 1 tbsp toasted sesame seeds

Instructions

1. Press and cube the tofu. Whisk the soy sauce, maple syrup, rice vinegar, ginger, garlic and cornstarch with 3 tbsp water into a teriyaki sauce.
2. Heat 1 tbsp oil in a large skillet over medium-high and sear the tofu 6-7 minutes until golden and crisp on several sides; set aside.
3. Add the remaining oil and the broccoli with a splash of water, cover, and steam-fry 4 minutes until bright green and crisp-tender.
4. Return the tofu, pour in the sauce, and toss 1-2 minutes until it bubbles, thickens and coats everything in a glossy glaze.
5. Serve over warm rice, scattered with sesame seeds.

Nutrition (per serving)

Calories

690

Protein

33 g

Fat

22 g

Carbs

84 g