Vegetarian Recipe

Press and cube tofu

Wrap the extra-firm tofu in clean kitchen towels or paper towels and place a heavy pan or a stack of plates on top for 15 minutes to press out excess moisture. After pressing, cut tofu into 1-inch cubes.

Prepare vegetables

Dice the onion, mince the garlic, seed and slice the red bell pepper into strips, and halve then slice the zucchini. Measure out the baby spinach and heat the cooked brown rice or quinoa so it's warm.

Pan-fry tofu

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer (cook in batches if necessary) and sear without moving for 3-4 minutes until the bottom is golden, then flip and brown other sides (about 6-8 minutes total). Transfer seared tofu to a plate.

Cook vegetables

Return the skillet to medium heat and add remaining 2 tablespoons olive oil. Add diced onion and cook 2-3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add sliced red bell pepper and zucchini and stir-fry 4-5 minutes until tender-crisp. Season vegetables with 1/4 tsp black pepper and 1/4 tsp salt while cooking. Add baby spinach and cook 1-2 minutes until wilted.

Combine tofu with vegetables

Return the browned tofu to the skillet and gently toss to combine with the vegetables so tofu is distributed evenly and heated through, about 1-2 minutes.

Make sauce

In a small bowl, whisk together 4 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water, and 1/4 teaspoon crushed red pepper flakes until smooth and cornstarch is dissolved.

Add sauce to skillet

Pour the sauce over the tofu and vegetables in the skillet. Increase heat to medium-high and gently toss or stir for 1-2 minutes as the sauce thickens and becomes glossy, coating the tofu and vegetables. If sauce becomes too thick, add 1-2 tablespoons water to loosen.

Adjust seasoning

Taste and adjust seasoning as needed: add up to 1/2 teaspoon salt or more soy sauce for saltiness, or an extra teaspoon maple syrup if you prefer sweeter.

Portion warm cooked brown rice or quinoa into 4 shallow bowls (about 3/4 cup per serving). Divide the tofu and vegetable mixture evenly over the grains.

Garnish each bowl with toasted sesame seeds, thinly sliced green onions, and a lime wedge. Squeeze lime over bowl just before eating.

Serve immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave, adding a splash of water if dry.