Sesame Ginger Tofu Bowl with Broccoli and Carrots
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 1 (14-ounce) package extra-firm tofu, drained and cubed
- 3 cups broccoli florets
- 2 carrots, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 4 cups cooked rice
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Instructions
- Heat 1 tablespoon of the sesame oil in a large skillet over medium-high heat. Add the cubed tofu and cook for 6 to 8 minutes, turning occasionally until the edges turn golden.
- Add the broccoli florets and sliced carrots to the skillet. Stir and cook for 4 to 5 minutes until the vegetables are bright and still crisp.
- In a small bowl, stir together the soy sauce, grated ginger, minced garlic, and remaining tablespoon of sesame oil. Pour the sauce over the tofu and vegetables.
- Toss everything to coat evenly and cook for 1 to 2 minutes more until the sauce thickens slightly.
- Divide the cooked rice among four bowls. Spoon the tofu and vegetable mixture on top. Finish with sesame seeds and sliced green onions.
Notes
Press the tofu briefly between paper towels before cubing to help it brown faster in the skillet. If you want extra crunch, sprinkle a few more sesame seeds right before serving. Leftovers reheat well in a skillet over low heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Mixing Bowl
Cuisine: Asian
Equipment: Large Skillet, Mixing Bowl