Miso-Glazed Tofu with Steamed Broccoli and Forbidden Black Rice

Press the firm tofu between paper towels for 20 minutes to remove excess moisture, then cut into 1-inch cubes.

In a small bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and the honey to create the glaze.

Heat 8g of olive oil in a non-stick pan over medium-high heat. Add the tofu cubes and sear until golden brown and crisp on all sides, about 8-10 minutes.

Pour the miso glaze into the pan, tossing gently until the sauce bubbles, thickens, and lacquers the tofu cubes in a glossy, savory-sweet coating.

While the tofu glazes, steam the broccoli florets over boiling water until bright green and tender-crisp, about 4 minutes.

Serve the miso-glazed tofu over a bed of fluffy long-grain white rice, arranging the steamed broccoli alongside. Garnish with toasted sesame seeds and a sprinkle of sliced scallions.