Sesame Ginger Tofu Bowl with Brown Rice

Press the 6 oz of tofu between paper towels with a heavy object for 10 minutes to remove excess moisture. Then cut into 3/4-inch cubes.

While tofu is pressing, prepare the sauce by mincing 1 clove of garlic and grating 1 tsp of fresh ginger. In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, minced garlic, grated ginger, and 1 tsp honey or maple syrup.

In a separate small bowl, mix 1/2 tsp cornstarch with 1 tbsp water to create a slurry. Set aside.

Julienne 1 medium carrot and 1/2 medium red bell pepper. Cut 1 cup of broccoli florets into bite-sized pieces. Slice 2 green onions, separating the white and green parts.

Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for about 8 minutes, turning occasionally until golden brown on multiple sides.

Add the white parts of the green onions, broccoli, carrots, and bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.

Pour the sauce over the tofu and vegetables. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens slightly.

Heat the 3/4 cup pre-cooked brown rice according to package directions (usually 90 seconds in the microwave).

Place the heated brown rice in a bowl, top with the tofu-vegetable mixture, and sprinkle with 1 tsp sesame seeds and the green parts of the green onions.

Serve immediately while hot.