1Tbs.tomato paste or ketchupno high-fructose corn syrup
½Tbs.fresh grated ginger or ½ tsp. ground ginger
1 Tbs.cornstarch
½Tbs.water
For the tofu & vegetables:
14oz. packagestofuextra-firm
1zucchinichopped
½crownbroccolichopped
1cupgreen beanstrimmed and cut
1bell pepperany color, chopped
½red onionchopped
4oz.baby bella mushrooms, sliced
1cupbrown rice
1¼ cupswaterfor instant pot rice
Instructions
For stovetop rice:
Cook according to package directions.
For Instant Pot rice:
Place brown rice and water in the instant pot, close the lid and seal.
Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For the sauce:
Whisk sauce ingredients together, pour into a small pan and bring to a boil on the stove, then remove from heat.
For the tofu & vegetables:
Heat the oven to 400°.
Slice the tofu in thick slices and place on a plate lined with two paper towels and cover with another paper towel. Put a heavy skillet or pot on top of the tofu to squeeze out the excess water while you prep the sauce, a skillet works well for this.
Cut the tofu slices into cubes and place in a bowl.
Drizzle a few Tbs. of the sauce over the tofu and use your hands to gently toss it together to coat the tofu. Allow to marinate 5-10 minutes or longer.
Arrange the tofu cubes on a lined baking sheet in a single layer and bake at 400° for 30 minutes.
Arrange the vegetables on a lined baking sheet.
Sprinkle with the remaining 2 Tbs. of sauce and bake for 20 minutes or until the vegetables are tender-crisp.
Serve vegetables and tofu over rice, drizzled with sauce.
Notes
The vegetables can be prepped ahead of time. The tofu can be prepped ahead and allowed to marinate in the fridge overnight.