Stir-Fried Tofu with Broccoli in Garlic Sauce, served with Steamed Jasmine Rice and Fresh Spring Roll Salad

Step 1: Prepare the Tofu and Broccoli

In a medium bowl, gently toss the cubed tofu with 1 tablespoon of vegetable oil and set aside.

• 14 ounces firm tofu (cubed)
• 1 tablespoon vegetable oil

Trim the broccoli florets and set aside.

Step 2: Make the Garlic Sauce

In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, sesame oil, and ground ginger until well combined.

• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger

Step 3: Stir-Fry the Tofu and Broccoli

Heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the cubed tofu and stir-fry for 2-3 minutes until lightly browned.

• 1 tablespoon vegetable oil
• Cubed tofu from Step 1

Add the broccoli florets and stir-fry for an additional 3-4 minutes until the broccoli is crisp-tender.

• Broccoli florets from Step 1

Pour the garlic sauce from Step 2 into the skillet and stir to coat the tofu and broccoli. Allow the sauce to simmer and thicken for 1-2 minutes.

• Garlic sauce from Step 2

Step 4: Cook the Jasmine Rice

In a medium saucepan, bring 4 cups of water to a boil. Add the jasmine rice, cover, and reduce heat to low. Simmer for 15-20 minutes until the rice is tender.

• 2 cups jasmine rice

Step 5: Assemble the Spring Roll Salad

In a large bowl, combine the shredded lettuce, cabbage, carrots, mung bean sprouts, and sliced green onions.

• 4 leaves green leaf lettuce (shredded)
• 4 ounces red cabbage (shredded)
• 2 carrots (julienned)
• 4 ounces mung bean sprouts
• 2 tablespoons green onions (sliced)

Step 6: Serve

Divide the stir-fried tofu and broccoli in garlic sauce evenly among 4 plates. Serve with a side of steamed jasmine rice and the fresh spring roll salad.