Be-you-tiful Bomb Recipe

Rinse and toast rice

Rinse 1.5 cups brown rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the drained rice and toast, stirring, for 2–3 minutes until slightly fragrant and a few grains turn pale golden.

Add 3 cups water and 1 tsp salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer gently for 40–45 minutes until liquid is absorbed and rice is tender.

Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.

In a bowl toss 4 halved carrots with 1 tbs olive oil, 1 tsp smoked paprika, 1 tbs maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper to coat evenly.

Arrange carrots cut-side down on the baking sheet. Roast 20–25 minutes until edges caramelize and carrots are tender when pierced with a fork. If you want extra smokiness, near the end briefly broil 1–2 minutes watching closely.

Press tofu: wrap 14 oz extra-firm tofu in a clean towel and place a weight on top for 15–20 minutes to remove excess moisture. Then cut into 1/2–3/4-inch cubes.

Whisk together 2 tbs tamari, 1 tsp rice vinegar, 1 tbs maple syrup, and 1/2 tsp toasted sesame oil in a bowl. Add the tofu cubes and gently toss to coat. Let marinate 5–10 minutes (or up to 30 minutes).

Toss the marinated tofu with 1 tbs cornstarch to coat evenly; this will create a crisp exterior when cooked.

Heat 1 tbs neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer (work in batches if needed) and pan-fry 3–5 minutes per side until golden brown and crisp. Remove to a plate lined with paper towel.

While tofu cooks, toss 3 cups broccoli florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

You can either roast broccoli on the same oven as the carrots for 12–15 minutes at 425°F until tender and slightly charred, or steam/sauté: for sauté, heat a skillet over medium-high, add broccoli and 2–3 tbs water, cover and steam 3–4 minutes then uncover and toss until edges char slightly.

In a small bowl combine 1 tbs lemon juice, remaining marinade drippings from tofu in the bowl (if any), a pinch of salt (about 1/4 tsp), and 1/4 tsp red pepper flakes. Taste and adjust seasoning. If you want a looser sauce, add 1–2 tsp water.

To assemble: divide roasted brown rice between 4 bowls. Top each with roasted smoked carrots, broccoli, and crispy tofu cubes.

Drizzle the lemon-tamari sauce over each bowl, sprinkle 1 tsp toasted sesame seeds and the thinly sliced green onion across the top. Serve warm.