Tofu-broccoli stir-fry & rice

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Super-firm tofu, drained20 oz
• Broccoli florets1 1/4 lb
• Cooked brown rice4 cups
• Gluten-free low-sodium tamari1/4 cup
• Maple syrup2 tbsp
• Unseasoned rice vinegar2 tbsp
• Cornstarch2 1/2 tbsp
• Avocado or canola oil2 tbsp
• Garlic cloves2
• Fresh ginger1 tbsp

How dinner comes together

1. 1

   Pat the tofu dry, cut it into 3/4-inch cubes and toss with 1 1/2 tablespoons cornstarch. Grate the garlic and ginger.

2. 2

   Whisk the tamari, maple syrup, vinegar, remaining 1 tablespoon cornstarch and 1/2 cup water until no lumps remain.

3. 3

   Heat 1 tablespoon oil in the skillet over medium-high. Cook the tofu in one layer, turning occasionally, until crisp and golden on several sides, 6–7 minutes; transfer to a plate.

4. 4

   Add the remaining oil and broccoli. Cook undisturbed for 2 minutes, then add 1/4 cup water, cover and steam until bright green and crisp-tender, 2 minutes.

5. 5

   Uncover, add the garlic and ginger and stir for 30 seconds. Pour in the sauce and cook until glossy and thick enough to coat a spoon, 1–2 minutes.

6. 6

   Return the tofu to the skillet and toss gently. Heat the rice according to its package and divide it among serving bowls with the stir-fry.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Soy

Equipment

• Large nonstick skillet
• Mixing bowl
• Microwave