Sesame Tofu and Broccoli Stir-Fry

Name: Sesame Tofu and Broccoli Stir-Fry
Cook time: 25 min
Yield: 4 servings
Ingredients: 180 g brown rice rinsed; 360 ml water for cooking rice; 2 g salt divided; 400 g extra-firm tofu pressed and cut into 2 cm cubes; 16 g cornstarch for coating tofu; 1 g salt divided; 45 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 15 g honey for sauce; 5 ml toasted sesame oil for sauce and finishing; 60 ml water for sauce; 20 ml neutral oil divided; 10 ml neutral oil divided; 340 g broccoli florets cut into bite-size pieces; 24 g scallions thinly sliced, white and green parts separated; 3 g salt divided; 12 g garlic finely minced; 10 g fresh ginger finely grated; 5 ml toasted sesame oil for sauce and finishing; 16 g scallions thinly sliced, white and green parts separated; 12 g sesame seeds toasted; 1 g black pepper freshly ground

A home-kitchen stir-fry with browned tofu, broccoli, scallions, and a soy-sesame sauce served over brown rice. The tofu is pressed, coated with cornstarch, seared until crisp, then tossed briefly with the vegetables so the broccoli stays bright and just tender.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

180 g brown rice rinsed
360 ml water for cooking rice
2 g salt divided
400 g extra-firm tofu pressed and cut into 2 cm cubes
16 g cornstarch for coating tofu
1 g salt divided
45 ml soy sauce for sauce
15 ml rice vinegar for sauce
15 g honey for sauce
5 ml toasted sesame oil for sauce and finishing
60 ml water for sauce
20 ml neutral oil divided
10 ml neutral oil divided
340 g broccoli florets cut into bite-size pieces
24 g scallions thinly sliced, white and green parts separated
3 g salt divided
12 g garlic finely minced
10 g fresh ginger finely grated
5 ml toasted sesame oil for sauce and finishing
16 g scallions thinly sliced, white and green parts separated
12 g sesame seeds toasted
1 g black pepper freshly ground

Instructions

Combine the rinsed brown rice, 360 ml water, and 2 g of the salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed and the rice is tender, about 25 to 30 minutes. Remove from the heat and let stand covered for 5 minutes. The rice is tender and no visible water remains on the surface.
While the rice cooks, toss the tofu with the cornstarch and 1 g of the salt until evenly coated. The tofu looks lightly dusted and dry on the outside.
Whisk together the soy sauce, rice vinegar, honey, 5 ml of the sesame oil, and 60 ml water in a small bowl. The sauce is smooth and the honey is fully dissolved.
Heat 20 ml of the neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until crisp and golden on 3 to 4 sides, 8 to 10 minutes total. Transfer the tofu to a plate. The tofu is deeply golden with crisp edges.
Add the remaining 10 ml neutral oil to the same skillet. Add the broccoli and the white parts of the scallions with the remaining 3 g salt. Stir-fry for 3 minutes, then add the garlic and ginger and cook for 30 seconds. The broccoli is bright green and just starting to turn tender at the edges.
Return the tofu to the skillet, pour in the sauce, and toss for 1 to 2 minutes until the sauce thickens enough to coat the vegetables and tofu. Add the green parts of the scallions, sesame seeds, remaining 5 ml sesame oil, and black pepper, then toss once more. The sauce clings in a light sheen without pooling in the pan.
Fluff the rice and divide it among 4 plates. Top each portion with the tofu and broccoli stir-fry and serve immediately. The rice is fluffy and the stir-fry is glossy and hot.