Crispy Teriyaki Tofu

Ingredients

• 12 oz Extra Firm Tofu
• ¾ cup Jasmine Rice
• 3 oz Edamame
• 6 oz Cremini Mushrooms
• 2 Green Onions
• 3 oz Matchstick Carrots
• 5 fl. oz. Teriyaki Glaze
• 2 tsp. Sriracha
• 2 tsp. White Sesame Seeds
• Olive Oil
• Salt Pepper
• Rinse edamame under warm water if still frozen.
• Quarter mushrooms. Trim and thinly slice green
• onion on an angle, keeping white and green portions
• separate.

Instructions

1. 1

   Cook Within: After pressing, tofu should be mostly dry and slightly tacky. If still moist, refresh paper towels and press 5 more minutes. Celebrate soy’s versatility with this meal. Tofu is made from soy milk. Fermented soy sauce forms the base of teriyaki. Finally, edamame are soy beans straight from the pod. Line a plate with two paper towels. Cut tofu into ½” thick slices across width, and cut pieces diagonally to form triangles. Arrange tofu in a single layer on plate, top with another paper towel, then another plate.

2. 2

   Add some weight to plate (such as a canned good: or two more plates) to gently press tofu. Make sure weight is evenly distributed. Removing moisture allows tofu to get crispy and better absorb flavors. Set aside 15 minutes. While tofu presses, cook rice.

3. 3

   Cook the Tofu: medium-high heat. Test oil temperature by adding a green onion portion to oil. It should sizzle gently on contact. If it browns immediately, reduce heat. If it doesn’t sizzle, increase heat. Line a plate with a paper towel. Carefully lay tofu in hot oil away from you. Cook until tofu is golden brown, 5-6 minutes per side. Transfer to towel-lined plate and let cool 5 minutes. Discard all but 2 tsp. oil and reserve pan.

4. 4

   Cook the Rice: Bring a small pot with rice, a pinch of salt, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. Remove from burner and fluff grains with a fork. Cover and set aside. While rice cooks, prepare ingredients.

5. 5

   Cook the Vegetables: Return pan used to cook tofu to medium heat and add mushrooms, edamame, white portions of green onion, and matchstick carrots. Cook, stirring often, until vegetables are tender and slightly charred, 5-7 minutes. Season with ¼ tsp. salt and a pinch of pepper.

6. 6

   Prepare the Ingredients: Rinse edamame under warm water if still frozen. Quarter mushrooms. Trim and thinly slice green onion on an angle, keeping white and green portions

7. 7

   Plate the Dish: Add a serving of rice to a bowl or a plate. Top with vegetables and tofu. Garnish with green portions of green onion, teriyaki glaze, Sriracha (to taste), and recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. White portions are stir-fried with vegetables and green portions garnish dish. hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. the recipe before you start–we promise it will be time