When tofu is pressed to extract excess liquid, it absorbs even more of the soy sauce mixture.
1 (10 1/2-ounce) package extrafirm tofu
1/4 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
2 teaspoons dark sesame oil
2 garlic cloves, minced
2 teaspoons vegetable oil
2 cups broccoli florets
1 cup thinly sliced red bell pepper
2 cups thinly sliced napa (Chinese) cabbage
1 cup fresh bean sprouts
2 teaspoons sesame seeds, toasted
2 cups hot cooked brown rice
How to Make It
Place tofu between 2 flat plates or cutting boards. Weight the top with a heavy can (sides of tofu should be bulging slightly, but not cracking). Let stand 40 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
Combine soy sauce and next 4 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
Drizzle vegetable oil around top of a wok, coating sides. Heat at medium-high (375°) until hot. Add tofu; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 2 minutes. Add cabbage and bean sprouts; stir-fry 2 minutes or until vegetables are crisp-tender. Add reserved marinade; toss gently, and cook 30 seconds or until thoroughly heated. Stir in sesame seeds.
Spoon 1/2 cup rice onto 4 serving plates. Top evenly with vegetable mixture.