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1. Rinse the short-grain rice in cold water 5-6 times until the water runs clear, then drain and soak in the water for 30 minutes. Bring to a boil, cover, reduce to the lowest heat and cook 12 minutes, then rest off the heat covered for 10 minutes.
1 cup Short-grain rice,
1.1 cup Water
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2. While the rice soaks, press the tofu between paper towels under a weight for 15 minutes, then cut into 2 cm cubes and toss gently with the cornstarch. Grate the ginger, mince the garlic and thinly slice the scallions, keeping the green tops separate. Cut the carrot into thin matchsticks.
1 block Extra-firm tofu,
1 tbsp Cornstarch,
1 piece Carrot,
2 piece Scallions,
1 tbsp Fresh ginger, grated,
2 clove Garlic
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3. Whisk the tamari, mirin, rice vinegar and sesame oil together in a small bowl to make the sauce.
3 tbsp Certified gluten-free tamari,
1 tbsp Mirin (certified gluten-free),
1 tsp Rice vinegar,
1 tsp Toasted sesame oil
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4. Heat the neutral oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and sear 8-10 minutes, turning occasionally, until golden and crisp on most sides. Transfer to a plate.
2 tbsp Neutral oil
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5. In the same pan over medium-high heat, add the carrot, broccoli florets and frozen edamame with a splash of water. Stir-fry 3-4 minutes until the broccoli is bright green and crisp-tender. Add the ginger, garlic and white scallion parts and stir 30 seconds until fragrant.
1.1 cup Water,
1 cup Shelled edamame, frozen,
1 piece Carrot,
1.5 cup Broccoli florets,
2 piece Scallions,
1 tbsp Fresh ginger, grated,
2 clove Garlic
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6. Return the tofu to the pan, pour in the sauce and toss for 1-2 minutes until the sauce reduces and glazes everything.
1 block Extra-firm tofu,
3 tbsp Certified gluten-free tamari,
1 tbsp Mirin (certified gluten-free),
1 tsp Rice vinegar,
1 tsp Toasted sesame oil
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7. Fluff the rice and divide between two bowls. Top with the ginger tofu, edamame and vegetables, then garnish with the green scallion tops and toasted sesame seeds. Serve immediately.
2 piece Scallions,
1 tsp Toasted sesame seeds (garnish)
