Bowls

Sesame Tofu & Vegetable Bowls

Name: Sesame Tofu & Vegetable Bowls
Yield: 4 servings
Ingredients: 14 oz Extra-firm tofu, pressed and cubed; 1 tbsp Neutral oil; 2 cups Broccoli florets; 1 Red bell pepper, thinly sliced; 2 tbsp Water; ¼ cup Low-sodium soy sauce; 2 tbsp Rice vinegar; 1 tbsp Maple syrup; 1 tsp Toasted sesame oil; 2 cups Cooked white rice; 2 tbsp Sliced green onions; 1 tbsp Sesame seeds

Golden tofu, broccoli, and bell pepper are coated in a soy-sesame sauce and served over rice with green onions.

Serves 4

Start cooking

Ingredients

Cooking for

Extra-firm tofu, pressed and cubed14 oz
Neutral oil1 tbsp
Broccoli florets2 cups
Red bell pepper, thinly sliced1
Water2 tbsp
Low-sodium soy sauce¼ cup
Rice vinegar2 tbsp
Maple syrup1 tbsp
Toasted sesame oil1 tsp
Cooked white rice2 cups
Sliced green onions2 tbsp
Sesame seeds1 tbsp

Before you start

Press the tofu before cubing: wrap it in a clean towel and set a plate on top for 15 to 20 minutes, then pat dry. Cut the broccoli into small florets so it cooks as quickly as the sliced pepper. The rice is already cooked.

Directions

Press and dry the tofu, then cut into cubes. Whisk the soy sauce, rice vinegar, maple syrup, and sesame oil together.
Heat the neutral oil in a nonstick skillet over medium-high heat. Cook the tofu for 8 to 10 minutes, turning to brown several sides.
Transfer the tofu to a plate. Add the broccoli, bell pepper, and measured water to the skillet.
Cover and steam over medium heat for 3 to 4 minutes, until the broccoli is bright green and just tender.
Uncover and let the water evaporate. Return the tofu to the skillet and add the sauce.
Cook for 2 to 3 minutes, turning gently, until the sauce clings to the tofu. Serve over warm rice with green onions and sesame seeds.

Directions

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