Crisp tofu, broccoli, and carrots glazed with teriyaki sauce over rice.
Ingredients
Tofu14 oz block
Broccoli1 head
Carrots2
White rice1 cup
Teriyaki sauce1/4 cup
Soy sauce1 tbsp
Cornstarch2 tbsp
Vegetable oil2 tbsp
Sesame seeds1 tbsp
Steps
Rinse 1 cup rice, combine it with 2 cups water and 1/2 tsp salt, bring to a boil, then cover and simmer on low for 15 minutes.
Drain the tofu, wrap it in a clean towel, and press gently for 5 minutes. Cut it into 3/4-inch cubes and pat the pieces dry.
Toss the tofu with cornstarch and a pinch of salt. Heat vegetable oil in a large nonstick skillet over medium-high until shimmering.
Cook the tofu 8-10 minutes, turning every few minutes, until crisp and golden on several sides; move it to a plate.
Add broccoli florets and sliced carrots to the same skillet with 2 tbsp water. Cover for 3 minutes, then uncover and stir-fry until crisp-tender.
Return the tofu, add teriyaki sauce and soy sauce, and toss for 1-2 minutes until glossy. Keep the heat moderate so the sauce thickens without burning.
Fluff the rice into bowls, spoon the tofu and vegetables on top, and finish with sesame seeds.
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