Tofu Stir-Fry

Method

1. Start the 1 cup185 g brown rice first: simmer it in 2 cups water, covered, until tender, about 40 minutes. It’s the long pole, so get it going before anything else and the rest comes together while it cooks.
   • Brown Rice1 cup185 g(185 g)(1 cup)
2. Pat the 1 block324 g cubed tofu thoroughly dry, then toss with the 2 tbsp16 g cornstarch until every cube wears a thin, dry film. Heat the 2 tbsp28 g oil in a wok or large skillet over high and fry the tofu, turning, until crisp and golden on all sides. Remove to a plate.
   • Tofu, cubed1 block324 g(324 g)(1 block)
   • Cornstarch2 tbsp16 g(16 g)(2 tbsp)
   • Canola Oil2 tbsp28 g(28 g)(2 tbsp)
3. Add the 3 cups264 g frozen broccoli and 1 cup149 g bell pepper; stir-fry 5 minutes until bright and just tender. Add the 3 cloves9 g garlic, minced, 1 tsp1.6 g ginger, and ½ tsp1.1 g red pepper flakes; toss 30 seconds.
   • Frozen Broccoli3 cups264 g(264 g)(3 cups)
   • Frozen Bell Pepper Strips1 cup149 g(149 g)(1 cup)
   • Garlic, minced3 cloves9 g(9 g)(3 cloves)
   • Ground Ginger1 tsp1.6 g(1.6 g)(1 tsp)
   • Red Pepper Flakes½ tsp1.1 g(1.1 g)(½ tsp)
4. Whisk the 3 tbsp54 g tamari, 1 tbsp15 g rice vinegar, and 1 tbsp20 g maple syrup with ¼ cup water. Return the tofu, pour in the sauce, and toss 1–2 minutes — the cornstarch clinging to the tofu pulls it into a glossy glaze.
   • Tamari3 tbsp54 g(54 g)(3 tbsp)
   • Rice Vinegar1 tbsp15 g(15 g)(1 tbsp)
   • Maple Syrup1 tbsp20 g(20 g)(1 tbsp)
5. Pile over the rice.

Kids: skip the red pepper flakes and add an extra splash of maple — it reads like sweet takeout.