Tofu & Vegetables with Rice in Sesame Peanut sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 2

Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

Step 3

Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt and pepper. Carefully toss to coat (the pieces may crumble). Bake 24 to 26 minutes, or until slightly crispy. Carefully transfer to a bowl and add the soy sauce; toss to coat.

Step 4

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut mushrooms into bite-sized pieces. If desired, remove the tough strings from the snow peas. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).

Step 5

In a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), soy sauce, 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Step 6

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Step 7

To the pan, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Add the rice and stir frequently for 1-2 minutes until coated. Turn off the heat. Taste, then season with salt and pepper if desired.