# Components:
→ Tofu & Marinade
01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp sesame oil
→ Vegetables
05 - 1 large head broccoli, cut into florets (approximately 12 oz)
06 - 2 medium carrots, sliced (optional)
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
→ Sauce
09 - 3 tbsp soy sauce
10 - 2 tbsp maple syrup or honey
11 - 1 tbsp rice vinegar
12 - 1 tbsp toasted sesame oil
13 - 1 tbsp cornstarch mixed with 2 tbsp water
14 - 1 tbsp sesame seeds
→ Rice
15 - 1 1/4 cups uncooked jasmine or long-grain rice
16 - 2 cups water
17 - 1/2 tsp salt
→ Garnish
18 - 2 spring onions, sliced
19 - Additional sesame seeds
# Directions:
01 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
02 - Cut pressed tofu into 3/4-inch cubes. Toss cubes with soy sauce, then sprinkle with cornstarch, mixing until evenly coated.
03 - Heat 1 tablespoon sesame oil in a large nonstick skillet or wok over medium-high heat. Arrange tofu cubes in a single layer and cook, turning occasionally, until golden and crisp on all sides, about 8 minutes. Remove tofu from pan and set aside.
04 - Using the same pan, add broccoli and carrots; stir-fry for 3 to 4 minutes. Add garlic and ginger, cooking for an additional minute until fragrant.
05 - Whisk together soy sauce, maple syrup or honey, rice vinegar, and toasted sesame oil in a small bowl. Add the mixture to the vegetables and stir well.
06 - Add the cornstarch slurry (cornstarch mixed with water) to the pan. Stir until the sauce thickens and coats the vegetables, approximately 2 minutes.
07 - Return tofu to the pan and gently toss with vegetables and sauce. Sprinkle with sesame seeds.
08 - Spoon cooked rice into bowls and top with the sesame tofu and broccoli mixture. Garnish with sliced spring onions and additional sesame seeds.
