Sriracha-Honey Tofu

with broccoli and rice

Rice - Double if making Wednesday's Burrito Bowls. 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)

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

Green onions / Garlic / Broccoli - Prep as directed. (Can be done up to 4 days ahead)

Cook broccoli - Place garlic and broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)

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

Make sauce for tofu - Mix together mayo, Sriracha, rice vinegar, and honey. (Can be done up to 3 days ahead and refrigerated)

Toss tofu with seasoning mixture until thoroughly coated.

Heat a wok or nonstick saute pan over medium-high heat. Add first part of cooking oil and then microwaved garlic and broccoli to heated oil. Saute for 2 to 5 minutes, until broccoli is cooked through to your liking. Finish with soy sauce. Remove from pan and set aside.

Wipe pan clean and return to medium-high heat. Add second part of cooking oil and then tofu to heated oil. Using tongs, arrange tofu so they're spread out into one layer so they cook more evenly. Cook for 8 to 10 minutes, until tofu is golden on the outside.

Remove from heat and then toss with sauce, walnuts, and green onions. Enjoy tofu over broccoli and rice (remember to save half of the rice if you doubled)!