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Dinner recipe · from the recipe book

Chili Garlic Tofu with Broccoli and Carrots

Crisp-edged tofu and tender-crisp broccoli and carrots in a glossy, spicy-sweet chili garlic sauce over fluffy brown rice.

Chili Garlic Tofu with Broccoli and Carrots

Ingredients

  • 1⅓ cups250 gLong-grain brown rice, dryrinsed
  • 2⅔ cups620 gWater
  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 2½ tbsp20 gCornstarch
  • 2 tbsp30 gCanola oil
  • 4⅓ cups florets400 gBroccolicut into small florets
  • 3½ medium200 gCarrotsthinly sliced on the diagonal
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 tbsp40 gLow-sodium soy sauce
  • 1 tbsp25 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp3 gCrushed red pepper
  • 1¾ tsp8 gToasted sesame oil
  • 2 medium30 gGreen onionsthinly sliced
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. In a saucepan, bring the brown rice and 500 g of the water to a boil, cover, reduce to low and simmer 40 to 45 minutes until tender; rest covered 5 minutes.
  2. While the rice cooks, pat the tofu cubes dry and toss them with half of the cornstarch.
  3. Make the sauce: in a small bowl, whisk the soy sauce, honey, cider vinegar, red pepper flakes, toasted sesame oil, the remaining half of the cornstarch and 60 g of the water.
  4. Heat half of the canola oil in a large skillet over medium-high heat. Add the tofu and cook, turning, 8 to 10 minutes until golden and crisp; transfer to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the carrot and broccoli and stir-fry 2 minutes, then add the last 60 g of water, cover and steam 3 minutes until tender-crisp.
  6. Uncover, add the edamame, garlic and ginger and stir-fry 1 to 2 minutes until fragrant.
  7. Stir the sauce, pour it into the skillet, return the tofu and toss about 1 minute until the sauce thickens and coats everything.
  8. Serve over the brown rice, topped with the green onion and peanuts.

Contains: Peanuts, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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