Ginger-Soy Sauce Tofu & Veggies with Brown Rice


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Typically when I mention tofu to someone, they wrinkle up their nose and say eww. Then they ask what it tastes like, so I tell them it takes on the flavor of whatever you season it with, or cook it with. Really it’s like any other protein!

Ginger-Soy Sauce Tofu & Veggies with Brown Rice l Love.Bake.Read

We started eating tofu while we lived in NYC. I can’t recall why, but it’s stuck with us since then. I used to love using crumbled tofu to make a black bean and veggie scramble. Oh, so good! But, now my favorite way to cook tofu is to cube it and pan-fry it until golden then sprinkle some salt over it. Simple and delicious! Then I drizzle it with some yummy sauce and dig in.

You can buy tofu in a variety of textures—anywhere from silky soft to extra firm. I always buy extra firm tofu because it’s so much studier. For this dish, I sprinkled the tofu cubes with chili powder and pan-fried them until golden, and then served them with veggies, brown rice, and a yummy ginger-soy sauce.

Ginger-Soy Sauce Tofu & Veggies with Brown Rice l Love.Bake.Read

Can we talk about brussel sprouts for a moment? Oh my gosh, they are delectable little things. I never knew they tasted so darn good all on their own. I could probably gobble down a bag as a snack. That good, I tell you!

So, let’s get to the sauce. It’s fairly simple—just soy sauce, water, vinegar, garlic, ginger, brown sugar, and a touch of oil. I’ll admit, I added a touch too much vinegar, so a reduced amount is reflected in the recipe below. This sauce is sweet and tangy with a warm hint of ginger. Perfect for drizzling over tofu and veggies!

Ginger-Soy Sauce Tofu & Veggies with Brown Rice l Love.Bake.Read

Psst! You might also like my Pinto Bean & Tofu Enchiladas, Sweet & Sour Tofu, and Veggie, Black Bean, and Tofu Soup (perfect for fall!).

Ginger-Soy Sauce Tofu & Veggies with Brown Rice

Yields about 4 servings

For the brown rice

  • 1 cup uncooked brown rice
  • water
  • salt

For the tofu

  • 1 (12 oz.) container of extra firm tofu—drained, pressed, and cubed
  • Sprinkle of chili powder
  • 1 tbsp. canola oil

For the ginger-soy sauce

  • 1 cup reduced-sodium soy sauce
  • ½ cup water
  • 2 tsp. ground ginger
  • 7 tbsp. vinegar
  • 1 tbsp. canola oil
  • 3 tbsp. brown sugar or honey
  • 6 cloves of garlic—peeled
  • 2 tbsp. cornstarch—dissolved in ¼ cup cold water

For the veggies

  • 1 (18oz) bag frozen brussel sprouts—cooked according to package directions and halved
  • 1 tsp. canola oil
  • 3 cups shredded carrots
  • salt

Directions

For the brown rice

Cook the brown rice according to package directions.

For the tofu

Cut the tofu lengthwise into 3 thinner blocks. Wrap each block in a paper towel. Lay them next to one another and place a cutting board on top of them. Place several plates (or canned goods) on top of the cutting board to press the tofu. Keep the tofu pressed for about 20 minutes.

Unwrap the tofu and cut it into small cubes and sprinkle with chili powder.

Heat 1 tbsp. canola oil in a large skillet set over medium-high heat. Add the tofu cubes to the skillet, and let cook for 5 minutes. Stir the tofu and cook another 5 minutes. Repeat until the tofu is golden in color on most sides. Transfer the tofu to a plate lined with paper towel, sprinkle with salt, and set aside.

For the ginger-soy sauce

Add all of the ingredients except the cornstarch/water mixture to a blender, and blend until smooth. Pour the sauce into a small pot set over medium-low heat. Once heated, add the cold cornstarch mixture. Whisk and let thicken—about 5 minutes. Keep heated over low heat until ready to use.

For the veggies

Heat 1 tsp. of canola oil in a skillet set over medium-low heat (use the same skillet the tofu was cooked in), add the halved brussel sprouts cut-side down, and sprinkle with salt. Cook until caramelized a bit—about 5 minutes. Turn the heat to low, add the shredded carrots, a sprinkle more of salt, the tofu cubes, and ½ cup of the ginger-soy sauce, stir to combine.

To serve

Add some cooked brown rice to a bowl or plate, top with the veggie mixture, and drizzle with extra sauce. Dig in!

Source

Slightly adapted from Pinch of Yum

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