Method
Amounts in the steps are for the original 2 servings. Use the ingredient list for your amounts.
Press the tofu between paper towels to squeeze out as much water as you can, then cut it into ¾-inch cubes. Toss the cubes in a bowl with the cornstarch until evenly coated.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning every couple of minutes, until golden and crisp on most sides, about 9 minutes.
While the tofu cooks, stir together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic and ginger. Microwave the rice according to the package. Put the edamame in a small bowl with 1 tablespoon water, cover and microwave until hot, about 2 minutes, then drain.
Lower the heat to medium, pour the sauce over the tofu and toss until it bubbles and turns sticky and glossy, about 1 minute.
Divide the rice between two bowls. Top with the sesame tofu, edamame, cucumber and carrots, then scatter with scallions and sesame seeds and serve.
Tips
- Extra-firm tofu and a good press are the secret to crisp edges; soft tofu falls apart in the pan.
- For a gluten-free bowl, use tamari in place of soy sauce and check that your rice pouch is gluten-free.
- Packing it for lunch? Keep the tofu and rice in one container and the crunchy vegetables in another. It keeps 3 days in the fridge and tastes good warm or at room temperature.
Nutrition per serving
- Calories
- 630
- Protein
- 31 g
- Carbs
- 65 g
- Fat
- 30 g
- Saturated fat
- 4 g
- Fiber
- 6 g
- Sugar
- 14 g
- Sodium
- 910 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Mixing bowl set Nesting bowls for every prep job.
- Colander Drains pasta and rinses beans fast.
- Nonstick skillet Eggs and delicate fish release cleanly.
- Stainless skillet Sears hard and builds a pan sauce.
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