Tofu and broccoli stir-fry with rice

Tofu and broccoli stir-fry with rice. Plain extra-firm tofu, Raw broccoli, Soy sauce.

Sonja Overhiser — A Couple Cooks

20 + 20 min · 4

Ingredients

• 400 g Plain extra-firm tofu
• 650 g Raw broccoli
• 60 g Soy sauce
• 25 g Sugar, white
• 12 g Toasted
• 22 g Cornstarch
• 8 g Fresh ginger
• 1 g Garlic, powder
• 35 g Olive oil
• 240 g Uncooked long-grain white rice
• 700 g Water
• 1 g Table salt
• 15 g Unseasoned rice vinegar

Preparation

1. Cook the rice in 540 g water with salt, covered, for about 15–18 minutes until tender and the water is absorbed. Cut fresh broccoli into small florets; dry and cube the tofu.
2. Mix soy sauce, sugar, rice vinegar, sesame oil, grated ginger, garlic powder, 7 g cornstarch and the remaining 160 g water. Coat tofu with the other 15 g cornstarch.
3. Brown tofu in 20 g olive oil for 8 minutes; remove. Stir-fry broccoli in the remaining oil for 4–5 minutes. Return tofu, add sauce and simmer for 2 minutes until thick. Serve with rice.