Instructions

1. 1

   Begin by draining the tofu, then position the slices on a clean tea towel or several layers of paper towels. Place an additional towel over the top and gently press down to extract as much moisture as possible from the tofu. Next, transfer the pressed tofu to a shallow bowl or container that allows it to lie in a single, even layer.

2. 2

   In a separate small bowl, mix together the soy sauce, vinegar, and sesame oil. Use a whisk to blend the ingredients thoroughly, then pour the marinade over the tofu, carefully turning the slices to ensure both sides are well coated. Allow the tofu to marinate for a minimum of 10 minutes, or up to overnight for enhanced flavor. After marinating, remove the tofu but keep the leftover marinade.

3. 3

   Heat a large skillet over medium-high heat. Once the skillet is hot, lightly spray it with oil. Add the tofu and cook until golden brown, approximately 2 minutes per side.

4. 4

   While the tofu is cooking, warm the rice and drizzle the remaining marinade over the broccoli. Steam the broccoli in the microwave for 1 minute until tender.

5. 5

   To assemble the bowls, start by placing 1/2 cup of rice into each bowl or meal prep container. Evenly distribute the edamame and top with the steamed broccoli and 2 pieces of tofu per bowl. Drizzle chili oil over the tofu and finish by garnishing the dish with sliced scallions.

Nutrition Information

Notes & Tips

• * I also love Fly By Jing, This Little Goat, Lao Gan Ma, or Mr Bing are also good. Found in the Asian aisle or on amazon.