Broccoli and Tofu Rice Bowl
Golden pan-seared tofu and crisp broccoli piled over rice, finished with a glossy soy-style pan sauce built from the browned bits. A hearty, protein-rich bowl that satisfies anyone at the table.
- Total
- 40 min
- Prep 10 · Cook 25 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the rice under cold water until it runs clear. Put it in the saucepan with 200 ml water and a pinch of the salt. Bring to a boil, then cover and simmer on low for 15 minutes, until the water is absorbed and the grains are tender. Take it off the heat and let it steam, covered, for 5 minutes.
~20 min
Rinsing removes surface starch so the grains cook up separate instead of gluey, and the covered rest lets residual steam finish them evenly.
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While step 1 cooks
While the rice cooks, press the tofu block between paper towels for 5 minutes to pull out excess water, then cut it into 2 cm cubes. Cut the broccoli into small 3 cm florets and slice the stems into 1 cm pieces.
~5 min
Pressing tofu removes excess water so the cubes can brown and crisp in the pan instead of steaming in their own moisture.
-
Heat the oil in the frying pan over medium-high heat. Add the tofu in a single layer and cook undisturbed for 4 minutes, until the underside is golden. Turn the cubes and cook 3 more minutes, until most sides are browned and crisp. Move the tofu to a plate.
~4 min
A single layer and undisturbed time let the tofu's surface dry and brown through the Maillard reaction, building flavor and crisp edges.
Press the tofu well and keep the pan hot before it goes in: any surface moisture steams the cubes instead of browning them, and you lose the crisp edges that make this bowl satisfying.
Searing Pat the tofu dry, keep the pan hot, and leave the cubes undisturbed until the underside releases easily and is deeply golden. Crowding or moving them too soon steams the tofu and prevents browning.
-
Add the broccoli to the same pan with 2 tbsp water and cook over high heat for 4 minutes, tossing often, until the florets are bright green and the stems are crisp-tender but still snappy.
~4 min
Adding a splash of water creates steam that cooks the broccoli quickly and evenly, keeping it bright green and crisp-tender.
If the broccoli stems are thick, slice them thinner than the florets so both finish at the same crisp-tender point rather than one turning soft.
Stir-frying Cook the broccoli over high heat with a splash of water, tossing often, until bright green and crisp-tender. Stop before it turns dull or soft so it keeps its snap.
-
Return the tofu to the pan. Season with the remaining salt and the black pepper, then toss everything for 1 minute over high heat so the tofu warms through and the broccoli picks up the browned flavor from the pan.
~1 min
Tossing over high heat lets the tofu warm through and the broccoli pick up the browned, savory fond left in the pan.
Stir-frying Cook the broccoli over high heat with a splash of water, tossing often, until bright green and crisp-tender. Stop before it turns dull or soft so it keeps its snap.
-
Fluff the rested rice with a fork and spoon it into a bowl. Pile the tofu and broccoli on top and serve hot.
~3 min