40mMaple-Soy Tofu Rice Bowl
Tofu glazed with maple syrup and soy sauce served over rice with broccoli florets and carrots.
- Energy
- 446 calories per serving
- Protein
- 18.4 g per serving
- Carbs
- 66.4 g per serving
- Fat
- 12.7 g per serving
- Sodium
- 1046 mg per serving
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Cook this recipe
- extra-firm tofu-14 oz
- broccoli florets-4 cups
- water-2.25 cups
- carrots-2 medium
- garlic-3 cloves
- white rice-1 cup
- soy sauce-0.25 cups
- maple syrup-3 tbsp
- cornstarch-2 tbsp
- vegetable oil-2 tbsp
- rice vinegar-1 tbsp
Rinse the white rice until the water runs mostly clear, slice the carrots, mince the garlic, and cut the drained tofu into 1-inch cubes.
Keep fingers tucked and the knife blade angled away from your hands while slicing and mincing.
Combine the rice with 2 cups water in the saucepan, bring to a boil, then cover and cook on low heat for 15 minutes; remove from heat and let stand covered for 5 minutes.
In a bowl, whisk together soy sauce, maple syrup, rice vinegar, and minced garlic until smooth.
Pat the tofu cubes very dry with a towel, then toss with cornstarch until the pieces are lightly coated.
Heat vegetable oil in the skillet over medium-high heat, add the tofu, and cook for 8 to 10 minutes, turning until golden on several sides.
Keep hands and utensils clear of the hot oil to avoid splatter burns.
Move the tofu to one side of the skillet, add carrots, broccoli florets, and the remaining 1/4 cup water, then cover and steam for 3 to 4 minutes until the vegetables are bright and tender-crisp.
Use caution when removing the skillet lid because hot steam can burn.
Uncover the skillet, pour in the maple-soy sauce, and stir gently for 2 to 3 minutes until the tofu is glossy and the sauce has slightly thickened.
Fluff the rice, divide it among bowls, and top with glazed tofu, broccoli florets, and carrots.
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