# Components:
→ Tofu Steaks
01 - 14 oz extra-firm tofu, pressed
02 - 2 tbsp soy sauce or tamari
03 - 1 tbsp olive oil or sesame oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - Freshly ground black pepper, to taste
→ Vegetables
07 - 1 lb frozen mixed vegetables (broccoli, carrots, snap peas, bell peppers)
08 - 1 tbsp olive oil or sesame oil
09 - 2 cloves garlic, minced
10 - 1 tbsp soy sauce or tamari
→ Rice
11 - 1 1/4 cups long-grain white or brown rice
12 - 2 cups water
13 - 1/2 tsp salt
→ Garnishes (optional)
14 - 2 tbsp chopped spring onions
15 - 1 tbsp sesame seeds
16 - Chili flakes, to taste
# Directions:
01 - Rinse rice under cold water. Combine rice, water, and salt in a covered saucepan. Bring to a boil, then reduce heat and simmer: 15–20 minutes for white rice or 30–35 minutes for brown rice until tender. Fluff with a fork and keep warm.
02 - Slice pressed tofu into 4 thick steaks. Whisk together soy sauce, oil, garlic powder, smoked paprika, and black pepper in a shallow dish. Coat tofu evenly and let sit for 10 minutes.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Add oil if necessary. Sear tofu steaks 3–4 minutes per side until golden and crisp. Remove and keep warm.
04 - In the same pan, add oil and minced garlic; stir-fry for 30 seconds. Add frozen vegetables and cook over high heat for 5–7 minutes, stirring frequently, until just tender. Splash in soy sauce and toss to combine.
05 - Plate a portion of rice, top with stir-fried vegetables, and place a tofu steak on top. Garnish with spring onions, sesame seeds, and chili flakes as desired. Serve immediately.
