Crispy Tofu & Scallion Stir-Fry with Ginger-Garlic Sauce & Brown Rice

Ingredients

• 14 oz extra-firm tofu, pressed and cubed into 3/4-inch pieces
• 1 1/2 cups brown rice, cooked (use 3 cups water)
• 2 cups broccoli florets, bite-sized pieces
• 1 1/2 cups snap peas, whole
• 1 cup carrots, thinly sliced or julienned
• 3 whole scallions, sliced (white and green parts separated)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce, low-sodium
• 1 tbsp rice vinegar, unseasoned
• 1 1/2 tbsp honey, for subtle sweetness
• 1 tbsp sesame oil, toasted
• 3 tbsp vegetable oil, for cooking tofu
• 1 tbsp cornstarch, for coating tofu
• 1/4 cup water, for sauce
• 1 tbsp sesame seeds, optional garnish

Instructions

1. 1

   Start brown rice cooking in a rice cooker or pot (15-20 minutes). Press tofu between towels for 15 minutes.

2. 2

   Cut pressed tofu into 3/4-inch cubes. Toss with cornstarch and a pinch of salt.