Veggie Special Recipe

Cook brown rice

Rinse 1 cup brown rice under cold water. In a medium saucepan combine rinsed rice and 2 cups water with a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Press and cube tofu

Drain the 14 oz block of firm tofu and press it between clean kitchen towels or paper towels under a weight for 10–15 minutes to remove excess moisture. Cut tofu into 1-inch cubes.

Prep vegetables and aromatics

Peel and slice the carrot into 1/4-inch thick rounds or half-moons. Core and cut the yellow bell pepper into 1/2-inch strips. Trim and slice the zucchini into 1/2-inch half-moons. Cut broccoli into bite-sized florets. Peel and thinly slice the red onion. Mince the garlic, grate or finely mince the ginger, and slice the scallions thinly (separate white and green parts).

Mix sauce

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1 tsp maple syrup (or brown sugar), 1 tsp red pepper flakes, 1/2 tsp black pepper and 1 tsp salt. In a separate tiny bowl mix 1 tsp cornstarch with 2 tsp water to make a slurry and set aside.

Pan-fry tofu

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. When hot, add cubed tofu in a single layer (cook in batches if necessary). Fry without stirring for 3–4 minutes until the bottoms are golden and crisp, then flip and brown other sides another 3–4 minutes. Transfer browned tofu to a plate.

Stir-fry vegetables

Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the white parts of the scallions, sliced red onion, minced garlic and grated ginger; stir-fry 30–45 seconds until fragrant. Add carrots and broccoli, stir-fry 3 minutes. Add bell pepper and zucchini and continue stir-frying 2–3 minutes until vegetables are crisp-tender (total cook time will depend on desired doneness).

Combine tofu and sauce

Return the browned tofu to the pan with the vegetables. Pour the prepared sauce over everything and stir to combine. Give the cornstarch slurry a quick stir then add it to the pan. Cook 1–2 minutes, stirring, until sauce thickens and coats the tofu and vegetables. Taste and adjust seasoning with a pinch more salt or a splash of soy sauce if needed.

Turn off the heat, stir in the green parts of the scallions and 1 tsp sesame seeds if using. Divide the cooked brown rice between 4 bowls, top with the veggie and tofu mixture. Garnish with remaining sesame seeds, chopped cilantro or parsley and lime wedges on the side for squeezing. Serve hot.