Tofu Fried Rice

Servings: 2–3

Ingredients:

• 2 bowls cooked jasmine brown rice
• 1 block extra-firm tofu, cut into small cubes
• 4–5 garlic cloves, finely chopped
• 1 broccoli stalk, chopped into small florets
• 1 tbsp low-sodium soy sauce (plus a splash more for tofu)
• 1 or more tbsp Shichimi Togarashi, to taste
• 2–3 green onions, chopped
• ½ bunch fresh parsley, chopped
• Vegetable oil (for cooking)
• Toasted sesame oil (for drizzling)

Instructions:

1. Heat a skillet or wok over medium-high heat and coat with 1–2 tsp of vegetable oil.

2. Add the cubed tofu and pan-fry until one side is firm and golden. Flip and cook the other sides until evenly crisp.

3. Add the garlic and a light drizzle of sesame oil and soy sauce. Cook for 1–2 more minutes until fragrant. Remove the tofu from the pan and set aside.

4. Wipe the skillet clean and return to medium-high heat. Add 2 tbsp vegetable oil.

5. Add broccoli florets and cook until just tender, about 3–4 minutes.

6. Add the cooked rice and stir until hot, about 1 minute.

7. Return the tofu mixture to the pan and add chopped green onions. Toss to combine.

8. Add 1 tbsp soy sauce and toss again.

9. Remove from heat. Sprinkle generously with Shichimi Togarashi and garnish with chopped parsley.

10. Serve hot and enjoy immediately.

Enjoy!