Tofu with Sesame Broccoli and Rice
Golden cubes of extra-firm tofu and shelled edamame glazed in a savory soy-ginger sauce, served alongside steamed broccoli florets and jasmine rice.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $3.27/serving
Dietary
- Vegetarian
- Vegan
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Fat
- Low-Sugar
Tags
- quick
- healthy
- savory
- sauté
- stir-fry
- spicy
Ingredients
- 2 package extra-firm tofu (drained, pressed, and cubed)
- 1 package shelled edamame (thawed)
- 4 cup broccoli florets (cut into bite-sized pieces)
- 1 tablespoon toasted sesame oil
- 0.33 cup low-sodium soy sauce
- 1 tablespoon fresh ginger (grated)
- 3 clove garlic (minced)
- 1 tablespoon sriracha
- 2 package ready-to-heat jasmine rice
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, grated ginger, minced garlic, and sriracha.
- Place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave on high for 3 minutes until tender-crisp; drain thoroughly.
- Heat the toasted sesame oil in a large nonstick skillet over medium-high heat. Add the cubed tofu and cook undisturbed for 4 minutes until golden on the bottom, then flip and brown the remaining sides for another 4 minutes.
- Add the thawed shelled edamame and steamed broccoli florets to the skillet with the tofu. Pour in the prepared sauce and toss continuously for 2 minutes until glossy and heated through.
- Heat the jasmine rice according to package directions. Plate equal portions of rice topped with the glazed tofu, edamame, and broccoli.
Notes
Pressing the tofu with paper towels before cubing ensures a crisp exterior.
Nutrition (per serving)
- Calories: 457
- Protein: 28.2 g
- Carbohydrates: 53.5 g
- Fat: 14.5 g
- Fiber: 6.7 g
- Sodium: 816 mg
- Saturated Fat: 1.5 g
- Sugar: 2.5 g