🍱 Teriyaki Tofu Rice Bowls

Ingredients

• Rice

• 1 cup Brown rice
• 2¼ cup Water

• Tofu

• 14 oz Firm tofu, firm, pressed and cut in 1-inch cubes
• 2 tbsp Cornstarch
• 2 tbsp Vegetable oil (soybean)

• Sauce

• ¼ cup Low-sodium soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tbsp Fresh ginger, grated
• 2 clove Garlic, grated
• 1 tsp Cornstarch
• ¼ cup Water

• Bowls

• 1½ cup Frozen shelled edamame
• 2 cup Broccoli, florets
• 3 Green onions, sliced
• 1 tsp Sesame seeds (optional)

Nutrition

Steps

You’ll need: large nonstick skillet, medium saucepan with lid, clean kitchen towel, small bowl.

1. Bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes. Let stand 10 minutes.
2. Wrap the tofu in a towel and press with something heavy for 15 minutes. Cut in cubes and toss with 2 tablespoons cornstarch.
3. Heat the oil in a nonstick skillet over medium-high heat. Fry the tofu, turning, 8 to 10 minutes, until golden on all sides. Move to a plate.
4. Add the broccoli, edamame and 1/4 cup water to the skillet, cover and steam 4 minutes. Move to the plate.
5. Whisk the sauce ingredients, pour into the skillet and simmer 1 minute, until glossy. Return the tofu and toss. Serve over rice with the vegetables and green onions.