Soy Sesame Tofu Rice Bowl

Ingredients

• 1.5 Cup white rice, rinsed - 1 1/2 (cups), rinsed
• 2 Cup water - 2 (cups)
• 14 Ounce extra-firm tofu, drained - 14 (ounces), Cut into 3/4-inch cubes and patted dry before cooking.
• 3 Cup broccoli, cut into small florets - 3 (cups), cut into small florets
• 2 Cup carrots, thinly sliced - 2 (cups), thinly sliced
• 3 Cup green cabbage, thinly sliced - 3 (cups), thinly sliced
• 4 Count green onions, sliced - 4 (medium), sliced
• 2 Tablespoon vegetable oil - 2 (tablespoons)
• 0.25 Cup low-sodium soy sauce - 1/4 (cup)
• 2 Tablespoon toasted sesame oil - 2 (tablespoons)
• 2 Count garlic, minced - 2 (cloves), minced
• 1 Tablespoon brown sugar - 1 (tablespoon)

Instructions

1. Prep the ingredients

   1. *Prep the ingredients*: rinse the rice, cut the tofu into 3/4-inch cubes, cut the broccoli, slice the carrots and cabbage, slice the green onions, and mince the garlic; *pat the tofu dry* with a clean towel.

2. Cook the rice

   2. In a medium saucepan, combine *white rice* and *water*. Bring to a boil, reduce heat to low, cover, and cook for *15 minutes* until the water is absorbed.

3. Rest and fluff the rice

   3. Turn off the heat and let the rice sit, covered, for *5 minutes*. Fluff with a fork until the grains are *tender and separate*.

4. Make the soy sesame sauce

   4. In a small bowl, stir together *soy sauce*, *toasted sesame oil*, garlic, and brown sugar until the sugar mostly dissolves.

5. Brown the tofu

   5. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu and cook for *6 to 8 minutes*, turning occasionally, until *golden on several sides*.

6. Cook the vegetables

   6. Add broccoli, carrots, and cabbage to the skillet. Cook for *5 to 7 minutes*, stirring often, until the vegetables are *crisp-tender*.

7. Glaze with sauce

   7. Pour in the soy sesame sauce and toss to coat. Cook for *1 to 2 minutes* until the sauce lightly coats the tofu and vegetables and smells *savory and nutty*.

8. Assemble and serve

   8. Divide the rice among bowls, top with the tofu and vegetables, and finish with *green onions*. Serve *hot*.