Instructions

1. Prepare veggies and place in a bowl
2. Quarter carrots, add snap peas, diced green onion, garlic, ginger, portobellos, and water chestnuts and stir to combine. Set aside until ready to cook or place in the fridge if prepping ahead
3. Cook rice according to instructions for your rice cooker (ours usually takes around 30 minutes)
4. Preheat oven to 425 degrees
5. Remove tofu from package and drain out the water
6. Place tofu on a thick towel or kitchen cloth, with another towel covering the top of the tofu
7. Place a heavy object like a cast iron skillet on top of the tofu
8. Allow to sit for 15-20 minutes for moisture to absorb into the towels
9. Cover a cookie sheet with parchment paper
10. Dice tofu into chunks and place on parchment paper
11. Bake at 425 degrees for 25 minutes to allow tofu to further dry out and begin to crisp up
12. Make the sauce by combining all ingredients in a food processor until combined
13. Heat a large stainless steel skillet on medium to high heat
14. Add olive oil to coat the bottom and add all vegetables to stir fry
15. Cook for 5-10 minutes, stirring often and adding oil if needed. (I prefer not to overcook the vegetables but instead leave them with a little crunch and freshness)
16. Once tofu is finished baking, heat a medium sized skillet over medium high heat
17. Add ⅛ cup of olive oil to the skillet and add the tofu
18. Sautee until tofu is crispy on all sides, stirring often (about 5-10 minutes)
19. Once tofu is finished, stir in ½ cup of the sauce with the tofu
20. Add the remaining sauce to the vegetables once they have finished cooking
21. Serve tofu and veggies over rice and add salt to taste if necessary