Sweet Soy Glazed Tofu Rice Plate

Cuisine

Global Fusion

Servings

4

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Ingredients

• 1 Cup long grain white rice - 1 cup (dry), Measured dry; rinsed before cooking.
• 2.25 Cup water - 2 1/4 cups (divided), Divided: 2 cups for rice and 1/4 cup for the glaze.
• 14 Ounce firm tofu - 14 ounces (1 package), 1 package, cut into 1-inch cubes and patted dry
• 8 Ounce broccoli florets - 3 cups (about 8 ounces), florets, about 3 cups
• 6 Ounce carrots - 2 medium (about 6 ounces), about 2 medium, sliced into thin rounds
• 0.25 Cup low sodium soy sauce - 1/4 cup (2 fluid ounces), Used in the sweet soy glaze; 2 fluid ounces.
• 2 Tablespoon brown sugar - 2 tablespoons (packed), Packed before measuring.
• 1 Tablespoon cornstarch - 1 tablespoon, Used to thicken the glaze.
• 0.5 Teaspoon garlic powder - 1/2 teaspoon
• 2 Tablespoon canola oil - 2 tablespoons, Divided: 1 tablespoon for tofu and 1 tablespoon for vegetables.

Instructions

1. Prep rice, tofu, and carrots

   1. *Rinse the rice* until the water runs mostly clear. Slice the *carrots into thin rounds*, cut the tofu into *1-inch cubes*, and pat the tofu *very dry* with paper towels.

2. Cook the rice

   2. In a medium saucepan, combine the rice and *2 cups water*. Bring to a boil, reduce heat to low, cover, and cook for *18 minutes* until the rice is tender and the water is absorbed.

3. Mix the sweet soy glaze

   3. While the rice cooks, whisk together the *low sodium soy sauce*, brown sugar, cornstarch, garlic powder, and remaining *1/4 cup water* until smooth.

4. Brown the tofu

   4. Heat *1 tablespoon canola oil* in a large nonstick skillet over medium-high heat. Add the tofu and cook for *8 to 10 minutes*, turning occasionally, until *lightly browned on several sides*.

5. Cook the vegetables

   5. Transfer the tofu to a plate. Add the remaining *1 tablespoon canola oil* to the skillet, then add the broccoli and carrots. Cook for *5 to 6 minutes*, stirring often, until the vegetables are *bright and crisp-tender*.

6. Glaze the tofu and vegetables

   6. Return the tofu to the skillet. Pour in the sweet soy mixture and cook for *1 to 2 minutes*, gently stirring, until the glaze is *glossy and lightly thickened*.

7. Serve

   7. Fluff the rice with a fork. Divide the *hot rice* among plates and top with the *glazed tofu, broccoli, and carrots*.