Vegetarian Recipe

Press and cube tofu

Drain the 14 oz block of extra-firm tofu, wrap in a clean kitchen towel or paper towels and press with a heavy skillet or tofu press for 15 minutes. After pressing, cut into 1-inch cubes.

Prep and roast vegetables

Preheat oven to 425°F (220°C). Cut the eggplant into 3/4-inch cubes, slice the zucchini into half-moons about 1/2-inch thick, and core and cut the red bell pepper into 1-inch pieces. On a rimmed baking sheet, toss eggplant, zucchini, and red pepper with 2 tablespoons olive oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer and roast for 20–25 minutes, turning once halfway, until tender and lightly caramelized.

Pan-fry tofu

While vegetables roast, heat 1 tablespoon olive oil in a large nonstick skillet or cast iron over medium-high heat. Add tofu cubes in a single layer (work in batches if needed) and cook without moving 3–4 minutes to brown, then turn and brown all sides, about 8–10 minutes total. Remove tofu to a plate and set aside.

Wilt spinach

In the same skillet over medium heat, add the remaining 1 tablespoon olive oil, then add the 4 cups baby spinach. Cook, stirring, until just wilted, about 2 minutes. Season lightly with a pinch of salt. Remove from heat and set aside with tofu and roasted vegetables.

Rinse 1.5 cups brown basmati rice under cold water until water runs clear. In a medium saucepan bring 3 cups vegetable stock or water to a boil. Add the rice and a pinch of salt, reduce heat to low, cover and simmer 35–40 minutes until tender and liquid is absorbed. Remove from heat and let rest 5–10 minutes with lid on, then fluff with a fork.

Mix sauce

In a small bowl combine 3 tablespoons soy sauce, 1.5 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil, 3 minced garlic cloves, 1 tablespoon grated ginger, 1/2 teaspoon red pepper flakes (optional), 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until homogeneous.

Make cornstarch slurry

In a separate small cup dissolve 1 teaspoon cornstarch into 1 tablespoon cold water until fully smooth.

Combine and thicken

Return the skillet used for tofu to medium heat. Add the prepared sauce and bring to a gentle simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning (add a splash of water if too thick or 1/2 tsp soy if more salt desired).

Coat tofu and vegetables

Add the browned tofu, roasted eggplant, zucchini, red pepper, and wilted spinach to the skillet with the sauce. Gently toss to coat everything evenly, cooking 1–2 minutes so flavors marry and everything is hot.

Divide the cooked rice among 4 plates or bowls (servings). Top each portion with the sauced tofu and vegetables. Garnish with sliced green onions, toasted sesame seeds, and chopped cilantro if using. Serve with lime wedges on the side for squeezing over just before eating.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen sauce.