Broccoli & Tofu Rice

Broccoli & Tofu Rice

Text and Photo by Jac Kyles Baker 

Serves 1 as a main course. Serves 2 as a side dish.

Ingredients

For the tofu:

1/2 package extra firm tofu, drained and cut into cubes

1 scallion, thinly sliced

1/2 small onion, sliced

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp salt

1 tsp sugar

2 tsp paprika

1 TB vegetable oil

For vegetables and rice:

1/2 small onion, sliced

1 to 2 cups frozen broccoli florets, thawed

4 garlic cloves, minced

2 tsp vegetable oil 

1/4 tsp paprika

1/8 tsp cayenne pepper

3/4 instant white rice, uncooked

salt to taste

Preparation

Prepare rice according to package directions.*  Set aside.

Prepare tofu:

Combine the spices, sugar and salt together in a small bowl. Add mixture to tofu cubes and gently toss to coat.  Do the same with the vegetable oil.  Set aside for at least twenty minutes.  

Oil a microwave safe plate or flat bottomed pan.  Add half of seasoned tofu to plate.  Spread in one layer.  

Microwave tofu on HIGH for 3 minutes.  Carefully remove from microwave and gently flip cubes with a spoon or spatula. Microwave on HIGH for another 3 minutes. 

Remove cooked tofu to bowl or plate.  

Repeat process with the remaining uncooked tofu.

Combine broccoli, garlic and onion. Cover. Microwave on HIGH 2 minutes. Drain excess water.

Add oil, paprika, cayenne pepper and salt to taste.  Microwave on HIGH 3 minutes.  Onions will begin to brown.

In a large serving bowl, toss vegetables and rice together. Gently fold in tofu.  Microwave on HIGH 30 seconds to 1 minute or until heated through.

Carefully remove bowl from microwave.  Serve immediately.

Cook's Notes

* To flavor rice, replace water with vegetable broth and add 1 tsp of oil and 1 tsp paprika.