2 Bowls of already cooked Jasmine brown rice
1 Block extra-firm tofu, cut into small cubes
4 - 5 Garlic cloves, finely chopped
1 Broccoli stalk, chopped into small florets
1 Tbsp Low-sodium soy sauce
1 or more Tbsps Shichimi togarashi
2 - 3 Green onions, chopped
1/2 Bunch of fresh parsley, chopped
Vegetable oil on-hand
Toasted sesame oil
Heat up a skillet or wok over medium-high heat, then coat with one or two teaspoons of vegetable oil. Add the tofu and pan-fry on one side until firm and crisp. Turn to cook the other side. Add garlic and drizzle over with sesame oil and splashes of soy sauce. Continue to cook until tofu is golden and crisp on all sides. Remove from skillet/wok and set aside.
Clean the skillet/wok with a paper towel. Reheat over medium-high, and add in two tablespoons of vegetable oil. Then add broccoli and cook until tender. Add in the rice and stir until the rice is thoroughly heated up about 1 minute. Add the cooked tofu with garlic, green onions and toss around until mixture is well blended. Now add the tablespoon of soy sauce, and toss again. Remove from heat. Generously sprinkle over the Shichimi togarashi to taste. Garnish with parsley.