Name: Sesame Tofu with Broccoli and Jasmine Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 14 oz firm tofu, drained and pressed; 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp sesame oil; 1 large head broccoli, cut into florets (about 12 oz); 2 medium carrots, sliced (optional); 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp soy sauce; 2 tbsp maple syrup or honey; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water; 1 tbsp sesame seeds; 1 1/4 cups uncooked jasmine or long-grain rice; 2 cups water; 1/2 tsp salt; 2 spring onions, sliced; Additional sesame seeds

Ingredients

14 oz firm tofu, drained and pressed

2 tbsp soy sauce

1 tbsp cornstarch

1 tbsp sesame oil

1 large head broccoli, cut into florets (about 12 oz)

2 medium carrots, sliced (optional)

2 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp soy sauce

2 tbsp maple syrup or honey

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp cornstarch mixed with 2 tbsp water

1 tbsp sesame seeds

1 1/4 cups uncooked jasmine or long-grain rice

2 cups water

1/2 tsp salt

2 spring onions, sliced

Additional sesame seeds for garnish

Instructions

Step 1: Rinse the rice thoroughly under cold water. Combine the rice, water, and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12 to 15 minutes until the rice is tender. Remove from heat and let it stand, covered, for 5 minutes.

Step 2: Cut the pressed tofu into ¾-inch cubes. Toss the tofu in a bowl with 2 tablespoons soy sauce, then sprinkle 1 tablespoon cornstarch over and mix until evenly coated.

Step 3: Heat 1 tablespoon sesame oil in a large nonstick skillet or wok over medium-high heat. Arrange tofu cubes in a single layer and cook, turning occasionally, until all sides are golden and crisp, about 8 minutes. Remove tofu from the skillet and set aside.

Step 4: In the same skillet, add broccoli florets and sliced carrots (if using). Stir-fry for 3 to 4 minutes. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 5: In a small bowl, whisk together 3 tablespoons soy sauce, maple syrup or honey, rice vinegar, and toasted sesame oil. Pour this mixture into the skillet with the vegetables and stir to combine.

Step 6: Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the skillet. Stir continuously until the sauce thickens and evenly coats the vegetables, about 2 minutes.

Step 7: Return the tofu to the skillet and gently toss to combine with the sauce and vegetables. Sprinkle 1 tablespoon sesame seeds over the mixture.

Step 8: Spoon the cooked rice into bowls. Top with the sesame tofu and broccoli mixture. Garnish with sliced spring onions and additional sesame seeds as desired before serving.

Tips & Variations

Press the tofu well to ensure it gets crispy when cooked.

Swap broccoli for other vegetables like snap peas or bell peppers for variety.

Use tamari for a gluten-free soy sauce alternative.

Add a pinch of chili flakes or sriracha to the sauce for a spicy kick.

For extra protein, sprinkle chopped peanuts or cashews on top before serving.

FAQs

Can I use other types of tofu for this recipe?

Firm or extra-firm tofu works best as it holds its shape during cooking and crisps nicely. Silken tofu is not recommended as it is too soft and will break apart.