40mSweet 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.
- Cuisine
- Global Fusion
- Energy
- 395 calories per serving
- Protein
- 16.6 g per serving
- Carbs
- 56.3 g per serving
- Fat
- 11.9 g per serving
- Sodium
- 663 mg per serving
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Cook this recipe
- broccoli florets-8 cups
- water-2.25 cups
- firm tofu-14 package
- long grain white rice-1 cup
- carrots-6 medium
- low sodium soy sauce-0.25 cups
- brown sugar-2 tbsp
- canola oil-2 tbsp
- cornstarch-1 tbsp
- garlic powder-0.5 tsp
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.
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