Tofu Broccoli Stir-Fry

Ingredients

• 10 oz firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 2 tsp olive oil
• 1 cup cooked brown rice

Instructions

1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy skillet on top for at least 10 minutes. This removes excess moisture and is the secret to crispy tofu. Cut into 3/4-inch cubes.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook without moving for 3 to 4 minutes until the bottoms are golden. Flip and repeat on the remaining sides until crispy all over, about 8 to 10 minutes total. Transfer to a plate.
3. In the same pan, add the broccoli florets and sliced bell pepper. Stir-fry for 4 to 5 minutes until the broccoli is bright green and tender-crisp with a few charred spots.
4. Push the vegetables to the side and add the minced garlic and grated ginger to the center of the pan. Cook for 30 seconds until fragrant, then toss everything together. Add the soy sauce and sesame oil, return the tofu to the pan, and stir to coat evenly.
5. Divide the warm brown rice between two bowls and top with the stir-fry. Serve right away.

Tips

• Extra-firm tofu works best here. If you're short on time, freeze and thaw the tofu before pressing — it creates an even chewier, meatier texture.
• Toss the tofu cubes in a tablespoon of cornstarch before searing for an extra-crunchy coating.
• Swap brown rice for cauliflower rice to keep this lower in carbs, or use rice noodles for a different take.
• A drizzle of chili garlic sauce or a sprinkle of toasted sesame seeds adds a nice finishing touch.