Ingredients:

  • 1 cup long-grain brown rice
  • 2 cups water
  • 1/2 tsp salt
  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup soy sauce
  • 3 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp cold water
  • 3 cups broccoli florets
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Rinse the brown rice under cold water until the water runs clear.
  2. Combine rice, water, and salt in a pot. Bring to a boil, then reduce to a low simmer.
  3. Cover tightly and cook for 40–45 minutes until the water is absorbed and grains are tender. Let it rest, covered, for 5 minutes before fluffing with a fork.
  4. Pat the pressed tofu cubes completely dry with a paper towel.
  5. Toss the cubes in a bowl with cornstarch, salt, and pepper until lightly coated.
  6. Heat oil in the skillet over medium-high heat. Add tofu in a single layer and sear for 3–5 minutes per side until the edges are golden brown and the crust feels firm. Remove tofu and set aside.
  7. In the same pan, add the broccoli and a splash of water. Cover for 2 minutes to steam-soften.
  8. Stir in the soy sauce, maple syrup, rice vinegar, ginger, and garlic.
  9. Bring to a simmer and slowly whisk in the cornstarch slurry (cornstarch dissolved in cold water).
  10. Continue stirring for 1–2 minutes until the sauce becomes syrupy and translucent.
  11. Return the crispy tofu to the pan and toss quickly to coat every piece in the glaze.