Sesame Tofu and Edamame Rice Bowl

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 1 cup frozen shelled edamame
• 1 pouch (8.8 oz) cooked brown rice (microwave pouch)
• 1 1/2 tbsp neutral oil such as avocado oil
• 1 tbsp toasted sesame oil
• 1 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 3 oz baby spinach
• 3 stalks scallions, thinly sliced
• 3 cloves garlic cloves, minced
• 2 tsp fresh ginger, grated
• 1 1/2 tbsp toasted sesame seeds

Instructions

1. Press the tofu between two clean towels with a heavy pan on top while you gather everything else, about 3 minutes, then cut it into 3/4-inch cubes. Blotting the cut faces dry once more is what gets you a crust instead of a pale skin.
2. Heat the neutral oil in a large nonstick skillet over medium-high until it shimmers. Add the tofu cubes in one layer and leave them for 4 minutes without touching — lift one with a thin spatula to check, and only turn them once the underside is deep golden and releases cleanly.
3. Turn the cubes and cook 3 minutes more so a second face browns. You are after two crisp sides, not six; chasing all of them breaks the cubes apart.
4. Add the frozen edamame straight from the freezer along with the garlic and ginger. Cook 2 minutes, stirring, until the edamame are hot through and have gone from dull to bright green.
5. Pour in the tamari, rice vinegar, and sesame oil. It will hiss and reduce fast — toss for about 45 seconds until the liquid turns glossy and coats the tofu rather than pooling in the pan.
6. Add the baby spinach and toss just until wilted, about 30 seconds, using the residual heat rather than turning the burner back up.
7. Microwave the rice pouch for 90 seconds, divide between two bowls, and spoon the tofu and edamame over. Finish with the sliced scallions and sesame seeds.

Nutrition (per serving)

Calories

694

Protein

41 g

Fat

40 g

Carbs

45 g