Today was a certain gentleman’s birthday. And this gentleman, who happens to be my favorite human ever, resents our Meatless Mondays! So for his birthday we skipped the meatless plan and gave him a special, fancy dinner of seared scallops over warm corn salad, followed by cake, of course! But last week I made these rice bowls and they were so easy and fast and delicious. You could add in more veggies, or change out the broccoli for something else, but consider this a solid base, and then take it any direction you like! Here you go.
WHAT YOU NEED
* 14oz extra firm tofu, cut into small cubes
* 1T coconut oil
* 1/4t salt
* 3t (heaping!) minced garlice
* 4C broccoli florets, (about 2 average-sized heads)
* 1/4C vegetable broth
* 3T soy sauce
* 3T maple syrup
* 1T cornstarch
* 1t sesame oil
* 1/2t ginger paste
* 1 green onion, chopped
* brown quick-cook rice
WHAT TO DO
Sprinkle tofu cubes with salt and set aside.
Place the broccoli florets in a large, microwave-safe bowl with a little bit of water. Cover the bowl with plastic wrap and poke a few holes in it to let steam out. Microwave for just 2-3 minutes to steam lightly. Set aside.
Prepare the rice according to box instructions.
Heat the coconut oil in a large skillet or wok over medium/high heat. Add the tofu and cook for about 5 minutes.
Meanwhile whisk together the broth, soy sauce, corn starch, sesame oil, ginger paste, and green onion in a bowl until well blended.
Flip the tofu in the pan, add the garlic, and cook 3 more minutes, until the tofu begins to turn golden brown.
Add the sauce to the tofu, stirring constantly until thickened.
Stir in the broccoli florets, and mix carefully to coat. Serve over the rice. Garnish with additional sliced green onion and serve with a little hot sauce, or a pinch of red pepper flakes for a kick (if that’s your thing).
The birthday boy may hate Meatless Monday dinners, but for the record, there were no leftovers from this meal! Enjoy!