Since returning from China, this recipe has been a staple for me. It reminds me of the dishes I fell in love with on my travels and is simply delicious comfort food. It’s a perfect meal to make during the week and the leftovers pack up nicely.
Ingredients: (Serves 2 to 3 persons)
1 cup brown rice (cook in a rice cooker or on stove top)
1 block extra firm tofu (drained and pressed to remove excess water)
1 bunch broccoli crowns
1 tblsp Sriracha sauce
1 tblsp soy sauce
1 clove garlic (chopped)
1 tsp sesame oil or peanut oil
Directions: First, cook rice according to package instructions. Next, heat a large pan/skillet on stove top until piping hot. Add tofu to the pan and cook until brown on both sides. Add a dash of salt if you like. I use a tong to turn each piece individually but you could just as easily use a spatula for flipping. While the tofu is cooking, combine sriracha, soy, garlic and splash of the oil in a small bowl and whisk together (make sure to taste test for heat). Set aside. Next, put a bit of water in the bottom of a covered pot in order to steam the broccoli. Crank the heat to medium high and steam just until broccoli turns bright green. Next, drain broccoli and add it to the pan with the tofu and toss the ingredients together with the soy sauce mix. Make sure tofu and veggies are evenly coated. Serve over brown rice.
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