Dinner · Chinese · 25 min
Crispy Pan-Seared Tofu with Ginger-Scallion Stir-Fried Broccoli and Jasmine Rice
- Calories
- 779
- Protein
- 50g
- Carbs
- 97g
- Fat
- 26g
Ingredients
- 206.1 g firm tofu
- 2.5 g olive oil
- 214.1 g broccoli
- 1.78 each scallion
- 0.8833 tsp fresh ginger
- 0.8875 tbsp soy sauce
- 4.9 g granulated sugar
- 2.5 g sesame oil
- 243.2 g jasmine rice
- 0.9 tsp toasted sesame seeds
Method
- 01Rinse jasmine rice and cook with water until tender and fluffy; set aside 273.3 g cooked rice.
- 02Press the firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes and pat thoroughly dry.
- 03Heat sesame oil in a non-stick skillet over medium-high heat. Add cubed tofu and sear for 8 to 10 minutes, turning until all sides are golden brown and crisp. Remove tofu and set aside.
- 04In the same skillet, add the broccoli florets and a splash of water. Cover for 2 minutes to steam-wilt, then uncover and stir-fry for 2 minutes until tender-crisp.
- 05Add grated fresh ginger, sliced scallions, soy sauce, and granulated sugar. Toss rapidly over high heat for 60 seconds until caramelized and coating the broccoli.
- 06Fold the crispy tofu back into the skillet for 30 seconds to heat through.
- 07Serve in a bowl over the fluffy jasmine rice and garnish with toasted sesame seeds.
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