Serves: 4
Total Calories: 1,136

6 cups cooked brown rice completely cooled
1 (14-ounce) package firm tofu cut into 2 inch triangles about 1/2 inch thick
2 teaspoons sesame seeds
1 zucchini cubed
1 red bell pepper cut into 1 inch squares
1 red onion thinly sliced
1 stalk celery cut into 1 inch pieces
2 tablespoons peeled and chopped ginger
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1/4 cup Vegetable Broth
2 cups broccoli florets
1 cup sugar snap peas trimmed
1 1/3 cups

Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.

Spread the rice on one of the lined baking sheets. Arrange the tofu on one half of the other lined baking sheet and sprinkle with the sesame seeds. Arrange the zucchini, bell pepper, onion, and celery on the other half of the baking sheet. Bake the rice, vegetables, and tofu for 10 minutes. Stir the rice. Transfer the vegetables to a covered dish to keep them warm. Bake the rice and tofu for 10 minutes longer, until the tofu is golden brown.

While the rice and tofu are baking, put the ginger, garlic, and shallot in a large dry saucepan over medium heat and cook for 3 minutes, stirring constantly. Add the broth, broccoli, and sugar snap peas and cook for 3 to 5 minutes, stirring frequently.

Put the sauce in a small saucepan and warm it over medium-low heat, stirring occasionally, until steaming, 5 to 8 minutes.

Divide the rice among four bowls. Top with the vegetables, tofu, and sauce. Serve immediately.

Note: Baking the rice makes this dish crunchy. Alternatively, freshly steamed rice can be used, which will make this dish smoother and softer.

Nutritional Facts:

Serves: 4
Total Calories: 1,136
Calories from Fat: 108

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