Asian-Inspired Rice Bowl with Sesame Tofu

Press the 14 oz of tofu between paper towels with a heavy object for 15 minutes to remove excess moisture. Cut into 1-inch cubes.

In a medium bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 minced garlic clove, and 1/2 tbsp grated ginger. Add the tofu cubes and gently toss to coat. Let marinate for at least 15 minutes.

Meanwhile, rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

In a small bowl, mix the remaining 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 minced garlic clove, and 1/2 tbsp grated ginger to make the sauce. Set aside.

Drain the tofu from the marinade, reserving the marinade. Toss the tofu with 1 tbsp cornstarch until lightly coated.

Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu and cook for 2-3 minutes per side until golden and crispy. Transfer to a plate.

In the same skillet, add the broccoli florets and julienned carrots. Stir-fry for 3 minutes. Add the sliced red bell pepper and edamame, and continue cooking for another 2 minutes until vegetables are crisp-tender.

Add the reserved marinade and the prepared sauce to the skillet. Bring to a simmer and cook for 1 minute until slightly thickened.

Return the tofu to the skillet and toss gently to coat with the sauce. Cook for an additional 1 minute to heat through.

Divide the cooked rice among 3 bowls. Top with the tofu and vegetable mixture. Garnish with sliced green onions, sesame seeds, and avocado slices.

Serve immediately while hot.