Every Saturday evening, our family sits down together to savor this delicious Asian dish. Even the one meat-eater enjoys the crispy marinated tofu served over fluffy jasmine rice and drizzled with an addictive sesame sauce that there never seems to be enough of.

STEP ONE – Preparations

1. Get out a cast iron skillet, a shallow rectangular dish, a large frying pan, and a medium bowl.
2. Get out a medium pot with a tight-fitting lid.
3. Get out a small bowl and a small saucepan.
4. Get out a small pot and a colander.

STEP TWO – Make the Tofu

Ingredients:

1 16-ounce block extra-firm tofu
4 tablespoons reduced-sodium soy sauce
2 tablespoons sweet chili sauce
2 tablespoons maple syrup
1 tablespoon sesame oil
2 tablespoons canola oil
2 tablespoons cornstarch

Instructions:

1. Slice the tofu in half horizontally, wrap in paper towels, and place a cast iron skillet on top for 10 minutes to press out some of the moisture.
2. In the shallow rectangular dish, combine the soy sauce, chili sauce, syrup, and sesame oil.
3. Cut the tofu into ¾-inch squares, add to the dish, and toss with the sauce.
4. Let marinate for 5 minutes.

STEP THREE – Cook the Rice

Ingredients:

1 cup jasmine rice

Instructions:

1. Fill the medium pot with 2 cups of lightly salted water and bring to a boil.
2. Add the rice, reduce the heat to a simmer, and cook covered for 20 minutes.
3. Remove the pot from the heat and let rest covered for 10 minutes.

STEP FOUR – Cook the Tofu

1. In the large frying pan, heat the oil over medium heat.
2. Sprinkle the tofu with the cornstarch and toss to coat.
3. Add to the pan and cook for 30 minutes, turning occasionally, until nicely browned.
4. Transfer the tofu to the medium bowl, cover with aluminum foil, and set aside.

STEP FIVE – Make the Sauce

Ingredients:

½ cup soy sauce
½ cup vegetable broth
¼ cup maple syrup
2 tablespoons minced garlic
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons cornstarch
2 tablespoons cold water

Instructions:

1. In the small saucepan, add the soy sauce, broth, syrup, garlic, vinegar, and oil over medium-low heat and whisk to combine.
2. In the small bowl, whisk to combine the cornstarch and water.
3. Slowly add to the sauce and stir until thick like syrup.
4. Reduce the heat to low to keep the sauce warm.

STEP SIX – Cook the Broccoli and Assemble

Ingredients:

2 cups broccoli florets

Instructions:

1. Fill the small pot with water and bring to a boil.
2. Add the broccoli and cook for 5 minutes.
3. Remove with tongs.
4. Plate the rice and top with the broccoli and tofu.
5. Pour a generous amount of the sauce over the dish and serve hot.

Recommended Serving Size: ¼ of recipe

Exchanges: 3 starch, 2 protein, 1 veg, 2 fat