# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, cover, reduce heat, and simmer for 15–20 minutes if using 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. In a shallow dish, whisk together soy sauce, oil, garlic powder, smoked paprika, and black pepper. Coat tofu steaks evenly with the marinade and let rest for 10 minutes.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Add oil if necessary. Sear tofu steaks for 3–4 minutes per side until golden and crisp. Remove from pan 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 heated through and just tender. Add soy sauce and toss to coat.
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.
