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Dinner recipe · from the recipe book

Ginger Garlic Tofu with Broccoli and Carrots

Crisp-edged cubes of tofu and snappy broccoli and carrots in a glossy, punchy ginger-garlic sauce, served over fluffy brown rice with a crunchy peanut topping.

Ginger Garlic Tofu with Broccoli and Carrots

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dry
  • 2⅔ cups620 gWater
  • 1¼ lb560 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
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 tbsp45 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Rinse the brown rice, then bring it and 500 g of the water to a boil in a pot; cover, reduce to low and simmer 40 to 45 minutes until tender. Rest covered while you cook the stir-fry.
  2. While the rice cooks, prep the vegetables and toppings: press and cube the tofu, cut the broccoli, slice the carrot, mince the garlic, grate the ginger, chop the peanuts and slice the green onion.
  3. Make the sauce: in a small bowl whisk the soy sauce, honey, cider vinegar, toasted sesame oil, red pepper flakes and half of the cornstarch with 60 g of the water.
  4. Toss the tofu cubes with the remaining half of the cornstarch until lightly coated.
  5. Heat two-thirds of the canola oil in a large skillet over medium-high heat. Add the tofu in one layer and cook 8 to 10 minutes, turning, until golden and crisp on most sides. Move it to a plate.
  6. Add the remaining third of the canola oil to the skillet, then the carrot; stir-fry 2 minutes. Add the broccoli and the remaining 60 g of water, cover and steam 3 minutes until bright green and crisp-tender.
  7. Uncover, push the vegetables aside and add the garlic and ginger to the open space; stir 30 seconds until fragrant, then toss with the vegetables.
  8. Whisk the sauce again, pour it in and stir until it bubbles and turns glossy, about 1 minute. Return the tofu and toss to coat.
  9. Fluff the rice and divide among 4 bowls. Top with the stir-fry, then scatter the peanuts and green onion over each.

Contains: Peanuts, Gluten, Soy, Sesame.

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

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