# 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 (about 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 thoroughly 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 ¾-inch cubes. Toss the tofu in a bowl with soy sauce, then sprinkle cornstarch over and mix until evenly coated.
03 - Heat 1 tablespoon sesame oil in a large nonstick skillet or wok over medium-high heat. Arrange tofu in a single layer. Cook, turning occasionally, until all sides are golden and crisp, about 8 minutes. Remove tofu from skillet and set aside.
04 - In the same skillet, add broccoli and carrots. Stir-fry for 3 to 4 minutes. Add garlic and ginger, cooking for an additional minute until fragrant.
05 - Whisk soy sauce, maple syrup or honey, rice vinegar, and toasted sesame oil in a small bowl. Add this mixture to the vegetables and stir to combine.
06 - Pour the cornstarch slurry into the skillet. Stir continuously until the sauce thickens and coats the vegetables evenly, about 2 minutes.
07 - Return tofu to the skillet and gently toss to combine with the sauce and vegetables. Sprinkle sesame seeds over the mixture.
08 - Spoon cooked rice into bowls. Top with sesame tofu and broccoli mixture. Garnish with sliced spring onions and extra sesame seeds as desired.
