Ingredients

  • 1
    box
  • 1 12
    cups
    water
  • 15
    oz
    tofu, firm, patted dry, large cubes
  • 3
    cups
    broccoli florets
  • 1
    cups
    green onion, thinly sliced, greens and whites separated
  • 12
    cups
    brown sugar
  • 14
    cups
    tamari
  • 14
    cups
    sambal
  • 3
    tbsp
    avocado oil, 2 tbsp reserved
  • 3
    tbsp
    ginger, grated, 1 tbsp reserved
  • 3
    tbsp
    sesame oil, 2 tbsp reserved
  • 2
    tbsp
    lime juice
  • Sesame seeds, for garnish
  • Green onion, for garnish

Nutrition Facts

Serving Size: 1.5 cups
Serves: 4
Amount Per Serving
Calories: 690
% Daily Value*
Total Fat: 36g 46%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1550mg 67%
Total Carbohydrate: 73g 27%
Dietary Fiber: 4g 14%
Sugars: 33g 66%
Protein: 24g 48%

Instructions

  1. In a medium saucepan, combine water, rice, seasoning packet, 1 Tbsp sesame oil, and 1 Tbsp grated ginger. Stir well and bring to a boil. Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 20 minutes.
  2. Heat oven to 425 degrees and add broccoli florets and the white slices of green onion to a lined sheet pan. Drizzle with 1 Tbsp avocado oil and salt to taste. Bake for 20 mins.
  3. In a large sauté pan, add 2 Tbsp avocado oil and 1 Tbsp sesame oil over medium heat. Add tofu and stir occasionally to prevent from sticking. Sauté for 15 mins or until all sides are golden brown.
  4. In a medium bowl combine brown sugar, tamari, sambal, ginger, sesame oil, and lime juice. Add to sauté pan and stir until tofu is coated in sauce, about 3 mins.
  5. For each serving, measure about 1 cup of rice. Layer with roasted broccoli and top with tofu and sauce. Garnish with green onion and sesame seeds. Enjoy!

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