40mSesame Soy Tofu Broccoli Bowls
A simple Korean-inspired vegan rice bowl with crisp tofu, tender broccoli, carrots, cabbage, green onions, and a sesame soy garlic-ginger sauce.
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- broccoli florets-4 cups
- green cabbage-3 cups
- extra-firm tofu-14 oz
- water for rice-2.25 cups
- carrots-2 cups
- white rice-1.5 cups
- green onions-0.5 cups
- garlic-3 cloves
- soy sauce-0.25 cups
- sesame oil-2 tbsp
- water for steaming vegetables-2 tbsp
- ginger-1 tbsp
- sesame seeds-1 tbsp
- chili garlic sauce-1 tbsp
Prep the vegetables by slicing the carrots, cabbage, and green onions, then mince the garlic and grate the ginger.
Keep knife tips pointed down and fingers tucked while slicing firm vegetables.
Rinse the rice, then cook it in a saucepan with 2 1/4 cups water until tender and fluffy, about 15 minutes covered, then let it rest off heat for 5 minutes.
Use caution when lifting the rice lid because hot steam can burn.
Pat the tofu dry and cut it into bite-size cubes, then heat 1 tablespoon sesame oil in a large skillet and cook the tofu until golden on multiple sides, about 8 to 10 minutes.
Press and pat tofu dry carefully before it hits the hot skillet to reduce splattering.
Add broccoli, carrots, and cabbage to the skillet with 2 tablespoons water, then cook until the vegetables are bright and crisp-tender, about 5 to 6 minutes.
Stir in garlic, ginger, soy sauce, chili garlic sauce, and the remaining 1 tablespoon sesame oil, then toss until the tofu and vegetables are evenly coated and the sauce is hot and glossy.
Divide the rice among bowls, top with the tofu and vegetables, then finish with sliced green onions and sesame seeds.
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