Roasted tofu, brokkoli, and rice

Bowl Ingredients

• 1 cup dry rice brown or white
• 2 cups water for cooking rice
• 4 teaspoons sesame oil divided
• 1 8-ounce block extra firm tofu pressed and cut into cubes
• 2 cups broccoli florets
• 1 medium carrot shredded or cut into strips
• ½ medium onion thinly sliced
• 2 single green onions thinly sliced (whites and greens)
• 1 teaspoon sesame seeds for garnish

Sauce Ingredients

• ¼ cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons minced ginger
• 1 teaspoon minced garlic

Instructions:

1. Cook rice: Cook rice according to package instructions. Typically this means adding the rice with double the amount of water (so 1 cup dry rice with 2 cups water, as recipe is written) to a pot and bringing to a pot. Then reduce to a simmer and cover with a lid, cooking until soft, about 20 minutes.
2. Cook crispy tofu: Heat a large pan over medium-high heat, then add half of 4 teaspoons sesame oil. Add 1 8-ounce block extra firm tofu cubes cook until brown and crispy, about 20 minutes. To get tofu crispy, let it cook for 4-5 minutes per side and don’t stir until it is brown and crispy. Then stir to cook all sides.
3. Cook vegetables: In another pan, add remaining half of 4 teaspoons sesame oil over medium-high heat. Add 2 cups broccoli florets and ½ medium onion, stirring to coat in oil. Then cover with a lid and cook until the vegetables are soft and begin to brown, about 15 minutes. If the vegetables are beginning to get too brown, add a small amount of water to the pan to help soften the vegetables.
4. Make sauce: In a small bowl, add ¼ cup low sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons minced ginger, and 1 teaspoon minced garlic. Whisk to combine, then set aside.
5. Build bowl: When all ingredients are done, build the bowls by adding the cooked rice, cooked vegetables, shredded 1 medium carrot, and crispy tofu. Sprinkle with 2 single green onions and 1 teaspoon sesame seeds, then drizzle with the sesame ginger soy sauce.