Sweet Soy Glazed Tofu Rice Plate
Firm tofu is browned and coated in a mild sweet soy glaze, then served over long grain white rice with broccoli florets and carrots.
- 40 minute meal
- broccoli
- carrots
- dairy free
- dinner
- egg free
- family friendly
- firm tofu
- global fusion
- lunch
- main course
- mild
- mild glaze
- nut free
- plant based
- plant-based
- rice plate
- savory sweet
- shellfish free
- skillet dinner
- soy glaze
- stovetop
- sweet soy
- tofu
- vegan
- vegetarian
- weeknight
- weeknight dinner
- white rice
- Cuisine
- Global Fusion
Shopping options
Check ingredients to include themPackage used · most used first
firm tofu · 14 Ounce
Simple Truth Organic® Firm Tofu
100%
Details
broccoli florets · 8 Ounce
Kroger® Broccoli Florets 12 Oz
67%
Details
carrots · 6 Ounce
Kroger® Cut and Peeled Baby Carrots
38%
Details
long grain white rice · 1 Cup
Kroger® Enriched Long Grain White Rice
20%
Details
low sodium soy sauce · 0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Details
canola oil · 2 Tablespoon
Kroger® Pure Canola Oil
3%
Details
brown sugar · 2 Tablespoon
Kroger® Light Brown Sugar
3%
Details
cornstarch · 1 Tablespoon
Kroger® Pure Corn Starch
2%
Details
garlic powder · 0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Details
water · 2.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- water-2 1/4 cups
- long grain white rice-1 cup
- firm tofu-14 oz
- broccoli florets-8 oz
- carrots-6 oz
- low sodium soy sauce-1/4 cup
- brown sugar-2 tablespoons
- canola oil-2 tablespoons
- cornstarch-1 tablespoon
- garlic powder-1/2 teaspoon
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.
Keep fingers tucked and the knife blade angled away while slicing carrots and cubing tofu.
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.
Keep pot handles turned inward while cooking.
While the rice cooks, whisk together the low sodium soy sauce, brown sugar, cornstarch, garlic powder, and remaining 1/4 cup water until smooth.
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.
Cook tofu in a single layer when possible to reduce splattering from the hot oil.
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.
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.
Use caution when adding the glaze to the hot skillet, as it may steam quickly.
Fluff the rice with a fork. Divide the hot rice among plates and top with the glazed tofu, broccoli, and carrots.
How did it turn out?
Rating and review tools are unavailable right now.