Teriyaki Tofu Rice Bowls with Broccoli

Ingredients

• Tofu, rice and vegetables

  600 g calcium-set firm tofu

  refrigerated plain block tofu; drained weight before pressing, not silken

• 240 g white jasmine rice

  dry weight before rinsing

• 420 g water

  for the rice; follow package ratio if it differs

• 500 g broccoli

  trimmed edible florets and peeled tender stem pieces

• 24 g cornstarch

  20 g for coating tofu and 4 g for the glaze

• 30 g canola oil

  15 g per frying batch, all retained

• 30 g scallions

  trimmed, thinly sliced

• 8 g sesame seeds

  plain untoasted seeds; all for serving

• Ginger-soy glaze

  50 g all-purpose soy sauce

  regular shoyu-style; not dark soy or sweet soy sauce

• 90 g water

  for the glaze, separate from rice water

• 30 g light brown sugar

  packed then weighed

• 20 g unseasoned rice vinegar

  not sweetened sushi seasoning

• 12 g fresh ginger

  peeled and finely grated

• 12 g garlic

  peeled and finely minced

• 8 g toasted sesame oil

  for the glaze, not frying

Directions

1. Press the tofu and prepare the ingredients

   Drain refrigerated firm tofu and weigh 600 g before pressing. Wrap in clean towels, put between two plates and add a modest weight. Press for about 15 minutes while preparing the rest; do not crush the block. Rinse broccoli and scallions under running water, trim and weigh 500 g broccoli and 30 g scallions. Cut broccoli into small even florets and 1 cm peeled tender stem pieces. Slice scallions thinly, grate 12 g peeled ginger and mince 12 g garlic. Unwrap tofu, pat dry and cut into 2 cm cubes. Pressing water is discarded; no soaking, marinade or extra salt is added.

2. Cook and rest the jasmine rice

   Weigh 240 g dry white jasmine rice, rinse in a fine sieve until water runs mostly clear and drain thoroughly. Put in a saucepan with 420 g fresh water. If your rice package specifies a different water ratio, follow that ratio; water adds no nutrients. Bring to a boil, stir once, cover and reduce to the lowest heat. Cook for about 12 minutes, until water is absorbed and rice is tender, then take off heat and rest covered for 10 minutes. If still firm, add a little hot water and cook a few minutes more. Fluff gently. Serve promptly or keep hot while finishing the bowl; do not leave cooked rice sitting lukewarm.

3. Mix the glaze and steam the broccoli

   Whisk 50 g all-purpose soy sauce, 90 g glaze water, 30 g brown sugar and 20 g unseasoned rice vinegar until the sugar dissolves. Add all the grated ginger, minced garlic and 8 g toasted sesame oil. Whisk in 4 g of the cornstarch, reserving the other 20 g for tofu. Keep the glaze separate and stir again just before using. Steam all the broccoli over boiling water for about 4–6 minutes, until bright green and tender-crisp; check the largest stem piece. Steaming water is not an ingredient and is discarded. Transfer broccoli to a warm bowl; no butter, oil or salt is added to it.

4. Coat and pan-fry the tofu in two batches

   Pat the tofu cubes dry again if necessary. Toss gently with the remaining 20 g cornstarch until lightly coated, adding all the measured starch to the tofu. Warm 15 g canola oil in a wide nonstick skillet over medium-high heat. Add half the cubes in one uncrowded layer and fry for about 6–8 minutes, turning to brown several faces. Transfer to a clean plate without paper towels so the measured oil is not discarded. Repeat with the remaining 15 g canola oil and tofu. Keep any edible loose coating and oil in the pan; do not add extra starch, salt or oil.

5. Thicken the glaze and coat the tofu

   Lower heat to medium-low. Stir the reserved glaze well to redistribute its cornstarch, then pour it into the same skillet with all retained frying oil and edible coating. Bring to gentle bubbles, stirring, and cook for about 1–2 minutes until glossy and able to coat the back of a spoon. If it tightens too much, add a small splash of plain water. Return all tofu and any edible juices from its plate, then turn gently for 30–60 seconds to coat and heat through. The sauce should cling rather than become a thick paste; avoid boiling it hard or reducing it to sticky candy.

6. Build four bowls and serve immediately

   Divide all the cooked rice between four bowls. Add one quarter of the steamed broccoli and one quarter of the glazed tofu to each, scraping all the sauce from the skillet. Divide all 30 g sliced scallions and 8 g sesame seeds evenly over the bowls. No lime wedges, seaweed, chili, egg or extra sauce is included. Serve immediately: the tofu softens after glazing. For leftovers, spread rice and bowl components in small shallow containers and chill quickly, ideally within 1 hour; never cool rice in the closed cooking pot. Refrigerate at 4°C/40°F or below and use the rice or assembled bowls within 24 hours. Reheat only once, stirring and checking at least 74°C/165°F throughout. Keep separately refrigerated tofu and broccoli no longer than 3 days; rice has the shorter limit.