Vegan Fried Tofu with Loaded Garden Rice

• Heat a drizzle of oil and half the sesame oil (you’ll use the rest later) in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. • Add rice, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until Step 6.

• Heat a drizzle of oil in a large pan over medium heat. Add onion, carrots, and a pinch of salt; stir to combine. Cover and cook, stirring twice, until lightly browned and almost tender, 5-7 minutes. • Uncover and stir in peas and 1⁄4 cup water. Cook, stirring occasionally, until veggies are tender and water has completely evaporated, 1-2 minutes. Taste and season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

• Halve tofu crosswise, then halve each piece horizontally through the middle to make four thinner squares (eight squares for 4 servings). Pat dry with paper towels; season all over with salt and pepper. • In a medium bowl, whisk together flour, cornstarch, 1⁄2 tsp salt, and a pinch of pepper. Whisk in 1⁄3 cup cold water (2⁄3 cup for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter- like consistency.

• Heat a 1⁄2-inch layer of oil in pan used for veggies over medium-high heat. • Add tofu to bowl with batter. Gently turn to evenly coat on all sides. • Once oil is shimmering, add coated tofu to pan. Cook until golden brown, 2-3 minutes per side. • Transfer to a paper-towel-lined plate.

• Once rice is done, add veggies, soy sauce, half the scallion greens, and remaining sesame oil to pot. Stir to combine. Taste and season with salt and pepper if desired.