Tofu and Broccoli Stir-Fry

Ingredients

• 300 gLong-grain white rice
• 450 gExtra-firm tofu, pressed and cubed
• 500 gBroccoli, cut into florets
• 3 clovesGarlic, minced
• 15 gFresh ginger, grated
• 60 mlSoy sauce
• 125 mlVegetable broth (low sodium)
• 10 gCornstarch
• 30 mlCanola oil
• 5 gSalt
• 3 gGround black pepper

Method

1. Bring 600 ml of water to a boil in a medium saucepan. Add the 300 g white rice, reduce heat to low, cover, and simmer for 18-20 minutes, until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. While the rice cooks, press the 450 g extra-firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.⏱ 25 min timer in cook mode
2. In a small bowl, whisk together the 60 ml soy sauce, 125 ml vegetable broth, and 10 g cornstarch until smooth. Set aside.
3. Heat 15 ml canola oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.⏱ 10 min timer in cook mode
4. Add the remaining 15 ml canola oil to the same skillet. Add the 500 g broccoli florets and stir-fry for 3-5 minutes until bright green and slightly tender-crisp. Add the 15 g minced garlic and 15 g grated ginger and stir-fry for another 1 minute until fragrant.⏱ 6 min timer in cook mode
5. Pour the prepared sauce into the skillet with the broccoli, stirring constantly until the sauce thickens, about 1-2 minutes. Return the cooked tofu to the skillet and toss to coat with the sauce. Season with 5 g salt and 2.5 g black pepper.⏱ 2 min timer in cook mode
6. Serve the tofu and broccoli stir-fry immediately over the cooked white rice.