Sriracha Honey Tofu

with broccoli / rice

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make seasoning for tofu - Combine garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)

Make sauce for tofu - Combine mayonnaise, Sriracha, vinegar, and honey. (Can be done up to 5 days ahead)

Cilantro - Chop leaves.

Toss tofu with seasoning.

Heat a wok or saute pan over medium-high heat. Add first part of oil and then broccoli to heated oil. Saute broccoli until it turns bright green. Add soy sauce and then cover with a lid. Steam broccoli, covered, until tender, 4 to 5 minutes. Remove lid and add garlic to broccoli. Saute together for 2 minutes more.

Set broccoli aside.

Wipe pan clean and return to medium-high heat. Add second part of oil and then tofu to heated oil. Using tongs, arrange tofu in a single layer so it can brown more easily. Cook on all sides until golden brown, 7 to 8 minutes.

Remove from heat and toss tofu with sauce, walnuts, and cilantro.

If rice was made ahead, reheat in the microwave.

Serve tofu over broccoli and rice. Enjoy!