Sesame-Ginger Tofu Rice Bowls with Crispy Vegetables

Press the tofu: Wrap 14 oz extra-firm tofu in paper towels and place a heavy object on top. Let sit for 15 minutes to remove excess moisture.

Meanwhile, rinse 3/4 cup jasmine rice until water runs clear. Cook according to package instructions (typically 1.5 cups water to 3/4 cup rice, bring to boil, reduce heat, cover and simmer for 15 minutes, then let stand 5 minutes).

Make the sauce: In a bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon minced ginger, 2 minced garlic cloves, and 1 tablespoon maple syrup.

Cut the pressed tofu into 1-inch cubes. In a bowl, toss tofu with 1 tablespoon cornstarch until evenly coated.

Heat 1 tablespoon 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. Transfer to a plate.

In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the whites of 3 green onions and stir-fry for 30 seconds.

Add 2 cups broccoli florets and cook for 3 minutes, then add 1 sliced red bell pepper and 2 julienned carrots. Stir-fry for another 3-4 minutes until vegetables are crisp-tender.

Return the tofu to the skillet, pour in the sauce, and toss to coat everything evenly. Cook for 2 minutes until the sauce thickens slightly.

Divide the cooked rice between two bowls. Top with the tofu and vegetable mixture.

Drizzle with the remaining 1 tablespoon sesame oil and sprinkle with 1 tablespoon sesame seeds and the green parts of the sliced green onions.

Serve immediately while hot.