1 1/2 cups extra-firm tofu
1 cup brown rice
1/2 onion, diced
2 cloves garlic, minced
1/4 cup green onion, chopped
1/2 cup peas
1/2 cup carrots, finely diced
1 tbsp tamari
3 tbsp tamari
1 tbsp peanut butter
2 tbsp maple syrup
1 clove garlic, minced
1 tsp sriracha
1 tsp sesame oil
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.
4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.
8. To the same pan, add onion and sauté for 3 minutes.
9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.
10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.
11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.
12. Leftovers keep well in the refrigerator for 3 to 4 days.