Teriyaki Tofu and Jasmine Rice Bowls

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear.

2. 2

   Add the rinsed rice and 480 ml water to a saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes until the water is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   Drain the tofu and pat it very dry. Cut it into bite-sized cubes.

4. 4

   Toss the tofu cubes with the cornstarch until evenly coated.

5. 5

   Mince the garlic and grate the fresh ginger. Slice the carrots into thin rounds or matchsticks.

6. 6

   In a small bowl, mix the soy sauce, maple syrup, garlic, ginger, and 60 ml water to make the teriyaki sauce.

7. 7

   Heat the sesame oil in a large non-stick pan over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally, until golden and crisp on most sides.

8. 8

   Add the broccoli florets and carrots to the pan. Cook for 4–6 minutes, stirring often, until the vegetables are tender-crisp.

9. 9

   Pour the teriyaki sauce into the pan. Stir well and cook for 2–3 minutes, until the sauce thickens and coats the tofu and vegetables.

10. 10

    Fluff the jasmine rice with a fork and divide it into bowls.

11. 11

    Spoon the teriyaki tofu, broccoli, and carrots over the rice. Serve warm.