I’m coming to realize that some of my favorite flavors in food are asian inspired ones. Thinking about some of my favorite places to eat, the top places on my list are known for ramen, banh mí, pho, sushi… I don’t know what it is about those flavors that I love so much. But me, soy sauce, sriracha, and sambal, are like best friends. You give me rice, I have to have soy sauce too. A lot of soy sauce. And spicy things. Yum.
This reminds me of how much I’m looking forward to going to my favorite sushi place tonight for Elevate with some of my favorite people. Husband and I are the ones planning these nights (feel free to ask me about them and come if you’re in the 18-30 age range and live in San Diego), and I just realized the last three have been Asian food… (you caught me, I’m addicted).
This delicious recipe was inspired when I came across A House In The Hills recipe for Ginger Broccoli with Forbidden Rice. It’s one of my favorite flavor combinations, and I’m sure you’ll love it too.
Makes enough for 2
1 bunch broccoli, chopped
1 package firm tofu
1 package Trader Joe’s microwave organic brown rice, or 1 1/2 - 2 cups cooked brown rice
Ginger Broccoli Sauce
2 tbsp grated ginger
3 tbsp rice vinegar
3 tbsp soy sauce
couple pinches red pepper flakes
drizzle of sriracha
2 tsp miso (I use brown miso)
1 1/2 tbsp honey (Agave, maple, or brown rice syrup for vegans)
1 tbsp soy sauce
4 tbsp rice vinegar
2 tsp sesame oil
If you are cooking your own brown rice, start with preparing it and putting it on the stove to cook. If not…
Start by opening and draining tofu package. Remove tofu from package, and wrap in paper towel and place on a plate. Set a pan or heavier bowl on top of the block of tofu (this presses the excess water out so the tofu is not too wet), and allow it it sit while you prepare the broccoli and sauces.
Wash and chop the broccoli into florets. Feel free to chop up and use the stems as well, making sure to exclude the tougher stem bottoms. Set aside.
Add grated ginger, rice vinegar, soy sauce, red pepper flakes, and sriracha to taste to a small bowl (this is for the ginger broccoli sauce). Whisk together.
Add miso, honey (or your substitute), soy sauce, rice vinegar, and sesame oil to another small bowl (this is for the honey-miso glaze). Whisk together.
Place broccoli in a frying pan, and pour ginger sauce over the top. Turn the stove on a medium to medium high heat, and place lid on pan (you are basically steaming the broccoli in the ginger sauce). Make sure to stir every so often so that all the broccoli gets coated in spicy, gingery, deliciousness. Turn off heat when broccoli has reached your desired texture preference. Leave the lid on to keep it warm until you are ready to serve.
While broccoli is cooking begin the tofu. Unwrap from paper towel, and slice block of tofu into two thinner blocks and cut each into fourths (like the above picture).
If you are using microwave brown rice, put it in the microwave now.
Melt some coconut oil in a large frying pan, on medium-high heat. Whisk the honey-miso glaze together again one more time, and pour a small amount into the heated coconut oil (it should sizzle a bit). Drop the pieces of tofu into the sizzling glaze and cook until browned, and slightly blackened. Pour more of the glaze over the uncooked side of the tofu and flip it over, allowing it to cook until slightly blackened.
Divide brown rice between the two bowls. Top with the broccoli, and 2-4 pieces of tofu each. Spoon some of the extra honey-miso glaze over the tofu, and sprinkle with sesame seeds. Enjoy!