1 block extra firm tofu

1 cup brown rice

1 clove garlic

1/2 cup peas

1/2 cup corn

1/2 cup carrots

1/2 cup yellow onion

1/2 cup green onions

1 tbsp soy sauce

2 tsp sesame oil


1 cup soy sauce

1 tbsp peanut butter

1 clove garlic

1 tbsp chili garlic

1 tsp sesame oil


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. In the meantime wrap the tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet or books) to press out the liquid.
  3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. 
  4. While the tofu bakes prepare your rice. (Follow instructions on rice box)
  5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
  6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
  7. Heat sesame oil in a large pan over medium heat. Add garlic and yellow onions. Saute until translucent.
  8. Add green onions, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp soy sauce.
  9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). 

Kayla Jacob

Personal Chef

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