Crispy Tofu and Broccoli Rice Bowl

• 1 cup rice
• 2 cup water
• 4 tsp cooking oil
• 200 gr firm tofu
• pressed and cut into cubes
• 2 cup broccoli florets
• 1 medium carrot, shredded or cut into strips
• ½ onion, thinly sliced
• 2 green onions, thinly sliced
• 1 tsp sesame seeds
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp ginger, minced
• 1 tsp garlic, minced

Instructions

1. Rinse 1 cup of dry rice with water, then add to a pot with 2 cups water and pinch of salt. Bring to a boil and simmer until the water is gone.
2. Heat a large pan over medium-high heat, then add 2 teaspoons of cooking oil. Add the tofu cubes and cook until brown and crispy on all sides.
3. Remove the tofu, wipe the pan, and add remaining 2 teaspoons cooking oil over medium-high heat. Add 2 cups broccoli florets and ½ onion, stirring to coat in oil. Then cover with a lid and cook until the broccoli is soft and begin to brown, about 15 minutes.
4. In a small bowl, add ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons minced ginger, and 1 teaspoon minced garlic. Whisk to combine.
5. Build the bowls by adding the cooked rice, cooked broccoli, shredded 1 medium carrot, and crispy tofu. Sprinkle with the rings from 2 green onions and 1 teaspoon sesame seeds, then drizzle with the sesame ginger soy sauce.