Lunch · Chinese · 15 min
Paneer-Style Firm Tofu and Broccoli Stir-fry with Steamed Jasmine Rice
- Calories
- 669
- Protein
- 49g
- Carbs
- 81g
- Fat
- 21g
Ingredients
- 75 g jasmine rice
- 112.5 ml water
- 211.3 g firm tofu
- 184.2 g broccoli
- 1 tsp olive oil
- 2 tbsp soy sauce
- 1 tsp fresh ginger
- 1 clove garlic
- 0.5 tsp sesame seeds
Method
- 01Rinse the jasmine rice until the water runs clear. Combine with water in a small saucepan, bring to a boil, then cover and reduce to low heat for 12-15 minutes until tender and water is absorbed. Remove from heat and fluff with a fork.
- 02Press the firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
- 03Heat the olive oil in a wok or heavy skillet over high heat. Add the tofu cubes and sear until golden brown and crisp on the edges, about 6-8 minutes. Remove tofu from the skillet and set aside.
- 04Add the broccoli florets to the hot pan along with a splash of water (about 1-2 tbsp). Cover for 2 minutes to steam-wilt until bright green and crisp-tender.
- 05Return the tofu to the pan, add the minced garlic, minced ginger, and soy sauce, then toss rapidly for 1-2 minutes until the sauce coats everything and becomes glossy.
- 06Transfer the warm cooked jasmine rice to a bowl, top with the stir-fried tofu and broccoli mixture, and sprinkle with toasted sesame seeds before serving.
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