Sesame Soy Tofu Broccoli Bowls

Ingredients

• 1.5 Cup white rice - 1 1/2 cups (300 g), Parenthetical weight provided as 300 g.
• 2.25 Cup 2 1/4 cups water, Used to cook the rice.
• 14 Ounce extra-firm tofu, drained - 14 ounces (397 g), Parenthetical weight provided as 397 g; pat dry and cut into bite-size cubes before cooking.
• 4 Cup broccoli florets - 4 cups (300 g), Parenthetical weight provided as 300 g.
• 2 Cup carrots, thinly sliced - 2 cups (220 g), Parenthetical weight provided as 220 g.
• 3 Cup green cabbage, thinly sliced - 3 cups (210 g), Parenthetical weight provided as 210 g.
• 0.5 Cup green onions, sliced - 1/2 cup (50 g), Parenthetical weight provided as 50 g; used as a finishing garnish.
• 3 Count garlic, minced - 3 cloves (9 g), Parenthetical weight provided as 9 g.
• 1 Tablespoon ginger, grated - 1 tablespoon (6 g), Parenthetical weight provided as 6 g.
• 0.25 Cup soy sauce - 1/4 cup (60 ml), Parenthetical volume provided as 60 ml.
• 2 Tablespoon sesame oil - 2 tablespoons (30 ml), Parenthetical volume provided as 30 ml; divided between tofu cooking and sauce finishing.
• 1 Tablespoon sesame seeds - 1 tablespoon (9 g), Parenthetical weight provided as 9 g; used as a finishing garnish.
• 1 Tablespoon chili garlic sauce - 1 tablespoon (15 g), Parenthetical weight provided as 15 g.
• 2 Tablespoon 2 tablespoons water, Used to help cook the vegetables in the skillet.

Instructions

1. Prep vegetables and aromatics

   1. *Prep the vegetables* by slicing the carrots, cabbage, and green onions, then *mince the garlic* and *grate the ginger*.

2. Cook the rice

   2. 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.

3. Brown the tofu

   3. 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*.

4. Cook the vegetables

   4. 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*.

5. Add the sauce

   5. 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*.

6. Assemble and garnish

   6. Divide the rice among bowls, top with the tofu and vegetables, then finish with *sliced green onions* and *sesame seeds*.