Sesame Tofu Bowl

Ingredients

• extra-firm tofu, pressed and cubed14 oz (400 g)
• cornstarch2 tbsp (16 g)
• avocado or vegetable oil1 tbsp (15 ml)
• low-sodium soy sauce or tamari2 tbsp (30 ml)
• rice vinegar1 tbsp (15 ml)
• honey or maple syrup1 tbsp (20 g)
• toasted sesame oil1 tsp (5 ml)
• sesame seeds1 tbsp (9 g)
• cooked brown rice3 cups (555 g)
• broccoli florets, steamed2 cups (180 g)
• carrot, shredded1 medium (60 g)

Directions

1. 1

   Press the tofu for 15 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   Toss the tofu cubes with the cornstarch in a bowl until evenly coated.

3. 3

   Heat the oil in a large skillet over medium-high heat and cook the tofu for 8 to 10 minutes, turning, until golden on most sides.

4. 4

   Whisk the soy sauce, rice vinegar, honey, and sesame oil together, then pour it over the tofu.

5. 5

   Cook for 2 to 3 minutes more, stirring, until the sauce thickens and glazes the tofu. Sprinkle with sesame seeds.

6. 6

   Divide the brown rice between two bowls and top with the tofu, broccoli, and shredded carrot.

7. 7

   Serve hot, or pack leftovers into containers and refrigerate for up to three days.

Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.