Ginger Tofu & Broccolini Rice Bowl

Ingredients

• *For the bowl:
• 1 cup dry jasmine rice (or brown rice)
• 1 block extra-firm tofu (14–16 oz), pressed + cubed
• 1 bunch broccolini, trimmed
• 1 tbsp avocado oil or sesame oil (for cooking) *Ginger Sauce
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp rice vinegar
• 1–2 tbsp maple syrup or honey
• 1 tbsp fresh grated ginger (or 1 tsp ground ginger)
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry to thicken)
• Optional: 1 tsp sriracha or chili flakes *Optional toppings (highly recommended)
• Sliced scallions
• Sesame seeds
• Pickled ginger
• Cucumber slices
• Shredded carrots
• Avocado
• Lime wedge
• *For extra fiber consider adding:
• edamame, chickpeas, and or, shredded cabbage or kale.

Directions

1. 1) Cook the rice__ Cook rice according to package directions. (Pro tip: mix in a splash of rice vinegar + pinch of salt after cooking for extra flavor.)
2. 2) Prep and crisp the tofu__Press tofu 10 minutes (paper towel + heavy pan). Cube tofu. In a bowl, toss tofu with: 1 tbsp soy sauce, 1 tbsp cornstarch (optional but makes it crispy!). Heat oil in skillet over medium-high. Cook tofu 8–12 minutes, flipping until golden + crispy.
3. 3) Cook the broccolini__ In the same pan (or separate pan): Add broccolini + a splash of water. Cover and steam 2–3 minutes. Uncover and sauté 2–3 more minutes until slightly charred. Lightly salt. 4) Make the ginger sauce__ In a small saucepan (or skillet): Add soy sauce, vinegar, maple syrup, ginger, garlic, sesame oil. Bring to a light simmer. Add cornstarch slurry and stir until thick and glossy (1–2 minutes). Taste and adjust.
4. 5) Assemble bowls__ Layer: Rice, broccolini, crispy tofu, and drizzle ginger sauce generously. Add toppings (scallions + sesame seeds = must!)

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