DINNER · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Ginger tofu & rice
Pan-browned tofu with ginger, broccoli and rice.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 cup dry rice
- 14 oz firm tofu, drained and cut into cubes
- 2 tbsp olive oil
- 4 cups broccoli florets
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- ¼ cup water
Make it
- Cook the rice according to its package, using the specified water amount.
- Pat tofu dry. Heat oil in a wide frying pan; cook tofu over medium heat for 8–10 minutes, turning until golden.
- Add broccoli and water. Cover for 4–6 minutes, until broccoli is tender.
- Add ginger and soy sauce. Toss for 1 minute; serve with the rice.
Make room for your circumstances.
Allergens: Soy; Wheat/gluten in many soy sauces
Substitution: Use labeled gluten-free tamari if appropriate; this remains a soy-containing dish.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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