Easy Garlic Soy Tofu and Broccoli Rice Bowls
A quick and healthy skillet dinner featuring crispy garlic soy tofu served over fluffy steamed rice with tender broccoli, perfect for a nourishing weeknight meal.
Ingredients
Check ingredients as you go.
- Tofu and Sauce
- Vegetables
- Base
- Cooking
- Seasoning
- Garnish
Let’s make it
Preparation
Press the tofu to remove excess water, then cut into 1-inch cubes.
Sauce
In a small bowl, mix soy sauce, minced garlic, brown sugar, grated ginger, and 1 tablespoon of sesame oil to create the sauce.
Cooking Tofu
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
Cooking Vegetables
In the same skillet, add the remaining 1 tablespoon vegetable oil and sauté broccoli florets for 4-5 minutes until tender-crisp.
Combining
Return the tofu to the skillet with broccoli, pour the prepared sauce over them, and toss gently to coat. Cook for 2 minutes until heated through and sauce thickens slightly.
Seasoning
Season with salt and black pepper to taste. Remove from heat.
Assembly
Divide cooked rice between four bowls. Spoon the garlic soy tofu and broccoli mixture over the rice.
Garnish
Garnish each bowl with sliced green onions and a sprinkle of sesame seeds before serving.
Tips & notes
Pressing the tofu well before cooking ensures it crisps nicely in the skillet. Serve immediately to enjoy the tofu's crisp texture, and feel free to adjust garlic and ginger quantities to suit your taste.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Separate rice and tofu mixture if possible to maintain texture.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent sticking; stir occasionally until warmed through.
