Maple-Soy Tofu Rice Bowl

Ingredients

• 14 Ounce extra-firm tofu - 14 ounces (1 block), Cut into 1-inch cubes after draining; patted very dry before coating.
• 1 Cup white rice - 1 cup (dry), Measured dry and rinsed until the water runs mostly clear.
• 4 Cup broccoli florets - 4 cups (about 12 ounces), About 12 ounces.
• 2 Count carrots - 2 medium (about 8 ounces), About 8 ounces total.
• 3 Count garlic - 3 cloves, minced
• 0.25 Cup soy sauce - 1/4 cup (60 milliliters), 60 milliliters equivalent listed in source.
• 3 Tablespoon maple syrup - 3 tablespoons (45 milliliters), 45 milliliters equivalent listed in source.
• 1 Tablespoon rice vinegar - 1 tablespoon (15 milliliters), 15 milliliters equivalent listed in source.
• 2 Tablespoon cornstarch - 2 tablespoons (16 grams), 16 grams equivalent listed in source.
• 2 Tablespoon vegetable oil - 2 tablespoons (30 milliliters), 30 milliliters equivalent listed in source.
• 2.25 Cup water - 2 1/4 cups (540 milliliters), 540 milliliters equivalent listed in source; used in two portions, 2 cups for rice and 1/4 cup for steaming vegetables.

Instructions

1. Prep rice, vegetables, garlic, and tofu

   1. *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.

2. Cook the rice

   2. 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*.

3. Make the maple-soy sauce

   3. In a bowl, whisk together *soy sauce*, *maple syrup*, rice vinegar, and minced garlic until smooth.

4. Dry and coat the tofu

   4. Pat the tofu cubes very dry with a towel, then toss with *cornstarch* until the pieces are *lightly coated*.

5. Brown the tofu

   5. 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*.

6. Steam the vegetables

   6. 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*.

7. Glaze the tofu and vegetables

   7. 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.

8. Assemble the bowls

   8. Fluff the rice, divide it among bowls, and top with *glazed tofu*, *broccoli florets*, and carrots.