Tofu and Broccoli Bowl

• INGREDIENTS:
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1 package of extra firm tofu
• 2 teaspoons grapeseed oil
• 2 cups broccoli florets 
• 1 cup chopped red onion 
• 1 cup chopped carrot 
• 1/2 cup water
• 2 teaspoons dark sesame oil
• Brown rice, cooked for serving

PREPARATION:

• 1. 1. Cook rice according to the package directions.
  2. 2. Slice tofu and lay between paper towels on a flat plate or cutting board.  Press with heavy books to extract the extra moisture, this should take about 20 minutes.  
  3. 3. Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add tofu; gently toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove tofu, reserving marinade. Add tofu to pan; cook 2 minutes or until browned and warmed through, flip over occasionally. Remove tofu from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add tofu back to pan; cook 1 minute or until thoroughly heated.  Serve over brown rice.
  This recipe was adapted from Cooking Light October 2012.