Sesame-Ponzu Tofu & Vegetables

Place an oven rack in the center of the oven, then preheat to 450°F. Drain the tofu. 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. Set aside to release the excess liquid at least 10 minutes.

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. 

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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork. 

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. 

Meanwhile, transfer the pressed tofu to a cutting board; medium dice. In a medium 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, 3 to 4 minutes, or until browned on all sides. Transfer to a large bowl. Wipe out the pan.

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!