# 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 saucepan. Bring to a boil, cover, reduce heat and simmer until tender: 15–20 minutes for white rice, 30–35 minutes for brown rice. Fluff with a fork and keep warm.
02 - Slice pressed tofu into four thick steaks. In a shallow dish, whisk soy sauce, oil, garlic powder, smoked paprika, and black pepper. Coat tofu steaks in marinade and let rest for 10 minutes.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Add oil if needed. Sear tofu steaks for 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, then add frozen vegetables. Cook over high heat for 5–7 minutes, stirring frequently until hot and tender. Add soy sauce and toss to coat.
05 - Plate rice, top with stir-fried vegetables, and place a tofu steak on top. Garnish with spring onions, sesame seeds, and chili flakes if desired. Serve immediately.
