# 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. In a saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat to low, and simmer for 15–20 minutes for white rice or 30–35 minutes for brown rice until tender. Fluff with a fork and keep warm.
02 - Slice the pressed tofu into four thick steaks. In a shallow dish, whisk together soy sauce, oil, garlic powder, smoked paprika, and black pepper. Place tofu steaks in the marinade, turning to coat. Let sit for 10 minutes.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Add a small amount of oil if necessary. Cook tofu steaks for 3–4 minutes per side until golden brown and crisp. Remove and keep warm.
04 - In the same pan, heat oil and add minced garlic. Stir-fry for 30 seconds. Add frozen mixed vegetables and cook on high heat for 5–7 minutes, stirring frequently until heated through and just tender. Add soy sauce and toss to coat evenly.
05 - Plate a portion of rice, top with stir-fried vegetables, and place a tofu steak on top. Garnish with chopped spring onions, sesame seeds, and chili flakes if desired. Serve immediately.
