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Course
Main Course
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Prep time
10 Mins
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cook time
20 Mins
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servings
2
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1
Press tofu to remove excess water, slice into two slabs. Place a layer of paper towels on a cutting board under the first slab. Place another layer of paper towel on top, then add second slab of tofu. Add another layer of paper towels and cover with a skillet. Allow to rest for 10 mins.
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2
While tofu is pressing, add mushrooms and water to a wok or large skillet. Simmer until the water has nearly cooked off (~5 mins).
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3
Add safflower oil and onion to the mushrooms. Sauté until onions are soft (3-5 mins).
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4
Add ginger, scallion whites and garlic and cook until fragrant (~1 min).
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5
Add tofu and break apart with a wooden spoon. Then add peppers, zucchini, carrots and asparagus, toss to coat and allow to sit for 1 min. Toss again and allow to sit for another minute.
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6
Prepare rice per directions on package.
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7
Push tofu and vegetables to the side of the pan. Add rice to empty side and allow to sit for 1 min. Toss rice and allow to sit for another minute.
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8
Combine tofu, vegetables, and rice and add sesame oil and soy sauce. Toss to combine and allow to sit for 1 min. Toss again and remove from heat.
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9
Serve immediately with scallion greens, fresh ground pepper and sriracha, if desired.
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