Tofu Broccoli Stir-Fry

Ingredients

• 1 Cup jasmine rice, rinsed - 1 (cup), rinsed
• 1.5 Cup water - 1 1/2 (cups)
• 14 Ounce extra-firm tofu, drained and cut into 3/4-inch cubes - 14 (ounces), Cut into 3/4-inch cubes.
• 1 Tablespoon cornstarch - 1 (tablespoon)
• 2 Tablespoon canola oil - 2 (tablespoons), Used in two 1-tablespoon additions.
• 4 Cup broccoli florets - 4 (cups)
• 1 Count red bell pepper, sliced - 1 (large), sliced
• 1.5 Cup snap peas, trimmed - 1 1/2 (cups), trimmed
• 2 Count garlic, minced - 2 (cloves), minced
• 1 Tablespoon fresh ginger, grated - 1 (tablespoon), grated
• 0.25 Cup low-sodium soy sauce - 1/4 (cup)
• 1 Tablespoon rice vinegar - 1 (tablespoon)

Instructions

1. Prep the ingredients

   1. *Prep the ingredients*: rinse the jasmine rice, pat the tofu dry, cut the tofu and vegetables as listed, then *whisk together* the soy sauce, rice vinegar, garlic, and ginger in a small bowl.

2. Cook the rice

   2. Combine the jasmine rice and water in a saucepan, bring to a boil, then *cover and simmer on low* for *15 minutes*; remove from heat and keep covered while the stir-fry finishes.

3. Brown the tofu

   3. Toss the tofu with cornstarch. Heat 1 tablespoon canola oil in a large skillet over medium-high heat, then *cook the tofu in a single layer* for *6 to 7 minutes*, turning until golden.

4. Stir-fry the vegetables

   4. Transfer the tofu to a plate. Add the remaining 1 tablespoon oil to the skillet, then *stir-fry the broccoli, bell pepper, and snap peas* for *4 to 5 minutes* until bright and crisp-tender.

5. Glaze the stir-fry

   5. Return the tofu to the skillet, pour in the sauce, and *toss to coat* for *1 to 2 minutes* until everything is hot and lightly glazed.

6. Serve

   6. Fluff the rice with a fork, then *serve the stir-fry over jasmine rice* while hot.