Sesame-Ponzu Tofu & Vegetables over Brown Rice

Sesame-Ponzu Tofu & Vegetables

over Brown Rice

Group Created with Sketch. 40 min
Vegetarian Plant-Forward 500 Calories Or Less i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 490 Cals/serving
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For loads of Asian-style flavor in this dish, you’ll sear tofu in savory sesame oil until delightfully crisp, then toss it with tender carrots and an umami-rich combination of citrusy ponzu and soy-miso sauce. It’s all complete with a verdant duo of roasted broccoli and shishitos (which tend to be mild, but can be hot!).

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ingredients
Sesame-Ponzu Tofu & Vegetables over Brown Rice
Title
  • 14 oz Firm Tofu
  • 1⅛ cups Brown Rice
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 3 oz Shishito Peppers
  • 2 cloves Garlic
  • 2 Scallions
  • 1 Tbsp Sesame Oil
  • ⅓ cup Soy-Miso Sauce
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 1 tsp Black & White Sesame Seeds
  • ¼ tsp Crushed Red Pepper Flakes
Press the tofu:
1 Press the tofu:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top. Set aside to release the excess liquid at least 10 minutes.

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the soy-miso sauce, ponzu sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Cook the rice:
3 Cook the rice:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Roast the broccoli & peppers:
4 Roast the broccoli & peppers:

Meanwhile, place the broccoli florets and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare & sear the tofu:
5 Prepare & sear the tofu:

Meanwhile, transfer the pressed tofu to a cutting board; medium dice. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Transfer to a large bowl. Wipe out the pan.

Cook the carrots & serve your dish:
6 Cook the carrots & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Transfer to the bowl of seared tofu. Add the roasted vegetables and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished tofu and vegetables over the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

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Press the tofu:
1 Press the tofu:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the remaining ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the soy-miso sauce, ponzu sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the remaining ingredients & make the sauce:
Cook the rice:
3 Cook the rice:

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

4 Roast the broccoli & peppers:

Meanwhile, place the broccoli florets and pepper pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli & peppers:
Prepare & sear the tofu:
5 Prepare & sear the tofu:

Meanwhile, transfer the pressed tofu to a cutting board; medium dice. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides. Transfer to a large bowl. Wipe out the pan.

6 Cook the carrots & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Transfer to the bowl of seared tofu. Add the roasted vegetables and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished tofu and vegetables over the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

Cook the carrots & serve your dish: