BETA
Ginger tofu & broccoli rice bowls
Golden tofu and tender broccoli glazed with ginger and soy over warm rice.
20 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Firm tofu300 g
- Broccoli250 g
- Ready-cooked rice400 g
- Soy sauce2 tbsp
- Fresh ginger15 g
- Honey2 tsp
- Neutral cooking oil1 tbsp
- Sesame seeds1 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Soy in tofu and soy sauce; soy sauce may contain wheat. Check labels.
Method
Prepare the bowl ingredients
Drain tofu and pat it dry; cut into 2 cm cubes. Wash and cut broccoli into small florets. Peel and grate ginger. Stir soy sauce, honey and ginger together.
Brown the tofu
Heat oil in a wide non-stick skillet over medium-high heat. Add tofu in one layer and cook for 6–7 minutes, turning until browned on several sides.
Steam and glaze
Add broccoli and 3 tbsp water. Cover for 3–4 minutes until crisp-tender. Uncover, pour in the sauce and toss for 1–2 minutes until hot and lightly glossy.
Warm and serve
Heat ready-cooked rice according to the package until steaming hot. Divide between bowls, add tofu and broccoli, then scatter sesame seeds over the top.
Small broccoli florets cook within the quick timing; larger pieces need longer.
Make a plan around this dish
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