Charred Broccolini and Soy-Glazed Tofu Rice Bowl

By Benjamin Moore Eubank

A cool, streamlined bento-style rice bowl built for a fast midday reset: seared soy-glazed tofu and charred broccolini over steel-gray rice, finished with a sharp citrus-sesame drizzle. Neutral tones and clean lines on the plate echo the efficient, no-nonsense energy of a modern open workspace.

Yield: 2 servings · Prep: 20 min · Cook: 20 min · Total: 40 min

Ingredients

• 3 cups cooked short-grain rice
• 14 oz firm tofu
• 2 tsp sesame oil
• 1 tbsp neutral oil
• 1 bunch broccolini
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp fresh ginger
• 2 cloves garlic
• 2 stalks scallions
• 1 tsp toasted sesame seeds

Steps

1. Cook the rice according to package directions and keep warm.
2. Press the tofu between paper towels for 10 minutes, then cut into 1-inch cubes.
3. Heat a dry skillet over medium-high heat, add a thin layer of oil, and sear the tofu cubes on all sides until golden and crisp, about 8 minutes; remove and set aside.
4. In the same pan, add the broccolini and cook undisturbed for 2-3 minutes until charred, then toss and cook another 2 minutes until crisp-tender.
5. In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, and grated garlic.
6. Return the tofu to the pan with the broccolini, pour in the glaze, and toss over heat for 1-2 minutes until everything is coated and slightly sticky.
7. Divide the rice among bowls, top with the tofu and broccolini, and drizzle with sesame oil.
8. Scatter toasted sesame seeds and sliced scallions over the top before serving.