Asian-Inspired Rice Bowl with Sesame Ginger Tofu

Press the tofu between paper towels with a heavy object on top for 20 minutes to remove excess moisture.

Meanwhile, cook 1 cup of jasmine rice according to package instructions (typically 1 cup rice to 1.5 cups water, simmered for 15-20 minutes).

While the rice cooks, prepare the sauce by whisking together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 tsp sesame oil, 1 tbsp minced ginger, and 2 minced garlic cloves in a small bowl.

Cut the pressed tofu into 1-inch cubes and toss with 2 tbsp cornstarch until lightly coated.

Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden and crispy.

Pour half of the sauce over the tofu and cook for another 2 minutes, tossing to coat. Remove tofu from the pan and set aside.

In the same pan, add the broccoli florets and sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables begin to soften.

Add the julienned carrots and continue cooking for 2 minutes until all vegetables are crisp-tender.

Pour the remaining sauce over the vegetables and stir to coat. Cook for 1 minute more.

Divide the cooked rice among three bowls. Top with the vegetable mixture and crispy tofu.

Garnish each bowl with sliced green onions and 1 tsp sesame seeds.

Serve with sriracha sauce on the side for those who enjoy extra heat.