Asian-Inspired Rice Bowl with Crispy Tofu and Vegetables

Press the 14 oz of tofu between paper towels with a heavy object on top for 15 minutes to remove excess moisture.

While the tofu is pressing, rinse 1 cup of jasmine rice until water runs clear. Cook according to package instructions (typically 1 cup rice to 1.5 cups water, simmered for 15 minutes).

Prepare the vegetables: trim and string 8 oz of snap peas, julienne 2 medium carrots, slice 1 medium red bell pepper into thin strips, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 3 stalks of green onions (separating white and green parts).

Make the sauce by whisking together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 2 teaspoons of honey, and 1 teaspoon of sriracha in a small bowl.

Cut the pressed tofu into 1-inch cubes and toss with 2 tablespoons of cornstarch until evenly coated.

Heat 2 tablespoons of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu and cook for 2-3 minutes on each side until golden and crispy. Remove tofu and set aside.

In the same pan, add 1 tablespoon of sesame oil. Add the white parts of green onions, garlic, and ginger, and stir-fry for 30 seconds until fragrant.

Add the carrots and bell pepper, stir-fry for 2 minutes. Then add the snap peas and continue cooking for another 2 minutes until vegetables are crisp-tender.

Return the crispy tofu to the pan, pour in the sauce, and toss everything together for 1 minute until well coated and heated through.

Serve the tofu and vegetable mixture over the cooked rice, garnish with the green parts of green onions and 1 tablespoon of sesame seeds.