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Tofu Broccoli Rice Bowls with Ginger Sauce

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 block 14 ounces firm tofu, drained
  • 3 cups small broccoli florets
  • 2 cups cooked rice
  • 1 tablespoon neutral oil
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 teaspoon maple syrup
  • 2 tablespoons water

Method
 

  1. Pat tofu dry and cut into cubes. Mix soy sauce, vinegar, ginger, syrup, and water.
  2. Heat oil in a nonstick skillet over medium-high heat. Cook tofu for 8–10 minutes, turning gently, until several sides are golden.
  3. Add broccoli and a splash of water. Cover for 3–4 minutes until tender-crisp.
  4. Add sauce and stir for 1–2 minutes. Serve over hot rice.
  5. Storage: Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.