Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co.
- Elements
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- 1 16-oz. bundle extra-firm tofu, pressed with a tofu press
- ½cup soy sauce, divided
- 2tablespoons sesame oil, divided
- 3tablespoons canola oil, divided, plus extra for oiling sheet pan
- 1 12-oz. bag frozen bell pepper and onion combine
- 1cup frozen blended greens (peas, corn, carrots, inexperienced beans, and many others.)
- 4cups cooked white rice, chilled (day-old rice is finest!)
- Sesame seeds, for garnish
- Instructions
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Warmth oven to 425°F.
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Lower tofu into ½-inch cubes, then toss cubes in a mixing bowl with ¼ cup soy sauce and 1 Tbsp. sesame oil. Let sit for 10 minutes.
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Drain extra liquid from tofu, then unfold them in an excellent layer on a parchment-lined sheet pan coated with a little bit little bit of canola oil.
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Cook dinner tofu for 40 minutes, eradicating the pan from the oven to toss cubes midway via, till they’re barely brown and crisp on the surface.
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When tofu is about 10 minutes from being achieved, warmth 2 Tbsp. canola oil in a big skillet over medium.
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Add frozen peppers and onions and prepare dinner, stirring, till greens are gentle, about 4 minutes.
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Drain any extra liquid that peppers and onions launched as they thawed and softened, then add frozen blended greens to the skillet and prepare dinner till gentle, about 4 minutes.
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Pour greens right into a heatproof bowl and set them apart, then wipe out the skillet.
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Place skillet again on medium warmth and add remaining 1 Tbsp. canola oil and 1 Tbsp. sesame oil.
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When oil is sizzling, add rice. Stir rice, breaking apart any lumps and ensuring it’s all coated with oil.
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Decrease warmth to medium-low, add remaining ¼ cup soy sauce, greens, and tofu to rice and prepare dinner, stirring, for about 2 minutes, till rice is gentle and every thing is blended.
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Garnish with sesame seeds and serve instantly.
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