Korean Tofu Plate

• 12 oz tofu
• 1 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 1 tsp grated ginger

• 24 oz tofu
• 2 cup cooked brown rice
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tbsp toasted sesame seeds
• 4 cloves garlic, minced
• 2 tsp grated ginger

• 36 oz tofu
• 3 cup cooked brown rice
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp coconut aminos
• 3 tsp sesame oil
• 3 tbsp toasted sesame seeds
• 6 cloves garlic, minced
• 3 tsp grated ginger

• 48 oz tofu
• 4 cup cooked brown rice
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tbsp toasted sesame seeds
• 8 cloves garlic, minced
• 4 tsp grated ginger

1. Warm a nonstick skillet over medium high heat, about 1 minute, until a drop of water sizzles.

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2. Season the tofu, add it to the pan, and sear, turning to color the sides, 6 to 8 minutes, until golden and crisp.

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3. Add the broccoli florets and cook, stirring, 5 to 6 minutes, until bright green and just tender.

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4. Add the spinach and cook, 1 to 2 minutes, until it wilts.

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5. Off the heat, toss everything with the coconut aminos, sesame oil, garlic, ginger, and sesame seeds.
6. Serve the tofu and vegetables over the cooked rice.

• Calories614
• Protein36g
• Carbs72g
• Fat23g
• Fiber10g
• Sodium209mg

• Steady Energy
• Eating Well
• A Healthy Weight
• Blood Sugar
• Joint Comfort

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