Tofu Broccoli Rice Bowls

Ingredients

• 14 Ounce extra-firm tofu - 14 (ounces), Cut into 3/4-inch cubes after draining and patting dry.
• 4 Cup broccoli florets - 4 (cups), Cut any large florets into bite-size pieces.
• 2 Count microwavable brown rice - 2 (8.8-ounce pouches), Prepared according to package directions and kept covered until serving.
• 1 Count red bell pepper - 1 (large), Slice into thin strips.
• 0.25 Cup low-sodium soy sauce - 1/4 (cup)
• 1 Tablespoon fresh ginger, grated - 1 (tablespoon), grated
• 2 Count garlic, minced - 2 (cloves), minced
• 1 Tablespoon rice vinegar - 1 (tablespoon)
• 1 Tablespoon maple syrup - 1 (tablespoon)
• 1 Tablespoon cornstarch - 1 (tablespoon), Used to lightly coat tofu before cooking.
• 2 Tablespoon canola oil - 2 (tablespoons), Divided: 1 tablespoon for tofu and 1 tablespoon for vegetables.
• 2 Tablespoon water - 2 (tablespoons), Whisked into the sauce.

Instructions

1. Microwave the rice

   1. *Microwave the brown rice* according to package directions, then *keep it covered* while you cook the tofu and vegetables.

2. Prep tofu and vegetables

   2. *Drain and pat the tofu very dry*, then cut it into 3/4-inch cubes. *Slice the red bell pepper* into thin strips and cut any large broccoli florets into bite-size pieces.

3. Coat tofu and mix sauce

   3. *Toss the tofu with cornstarch* in a mixing bowl until lightly coated. In a separate small bowl, *whisk together the soy sauce*, ginger, garlic, rice vinegar, maple syrup, and water.

4. Brown the tofu

   4. *Heat 1 tablespoon canola oil* in the skillet over medium-high heat. Add tofu and *cook 6 to 8 minutes*, turning occasionally, until *golden on several sides*; transfer to a plate.

5. Cook vegetables with sauce

   5. Add the remaining 1 tablespoon canola oil, broccoli, and red bell pepper to the skillet. *Stir-fry for 3 minutes*, then add the sauce, cover, and *steam 2 to 3 minutes* until the broccoli is *bright green and crisp-tender*.

6. Glaze tofu and vegetables

   6. Return the tofu to the skillet. *Toss to coat* and cook uncovered for *1 to 2 minutes* until the sauce lightly glazes the tofu and vegetables.

7. Assemble bowls

   7. *Divide the warm brown rice* among bowls and *top with the tofu-broccoli mixture*.