Tofu and Broccoli Stir-fry with Brown Rice

Instructions

1. 1

   Prepare the sauce and tofu

   • In a small bowl, whisk together the tamari, rice vinegar, maple syrup, cornstarch, and 2 tablespoons of water. Set aside.
   • Pat the pressed tofu cubes dry with a paper towel. Season with salt and pepper.
2. 2

   Cook the tofu

   • Heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat.
   • Add the tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
   • Remove the tofu from the skillet and set aside.
3. 3

   Stir-fry the vegetables

   • Add the remaining 1 teaspoon of sesame oil to the same skillet.
   • Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
   • Add the sliced carrots and broccoli florets. Stir-fry for 3-4 minutes until they begin to get tender-crisp. You can add a splash of water and cover for a minute to steam them slightly.
   • Add the sliced red bell pepper and cook for another 2 minutes until all vegetables are tender-crisp.
4. 4

   Combine and finish

   • Return the cooked tofu to the skillet with the vegetables.
   • Give the sauce a quick stir to recombine, then pour it over the tofu and vegetables.
   • Stir everything together gently to coat. The sauce will thicken in about 1-2 minutes.
   • Once the sauce has thickened, remove from heat.
5. 5

   Serve

   • Transfer the stir-fry to a bowl.
   • Garnish with sesame seeds and serve immediately.