Crispy Sesame Tofu & Fried Rice

• 1 package of extra firm tofu pressed and cubed
• 1 cup broccoli florets
• 1 1/2 tbsp cornstarch
• 2 tbsp coconut aminos
• 3 tsp sesame oil
• 1/4 cup coconut aminos
• 2 tbsp maple syrup
• 2 tbsp rice vinegar
• 4 cloves of minced garlic
• 1 inch of chopped fresh ginger
• 1-2 tsp crushed red pepper flake
• 2 tsp sesame oil
• 1 tbsp cornstarch
• Top with sesame seeds
  

• 2 tsp sesame oil
• 1 small diced yellow onion
• 2 peeled and diced carrots
• 1 large diced bell pepper
• 1/2 cup frozen or fresh peas
• 1/2 cup fresh chopped green onion
• 1/2 cup Just Egg brand vegan egg
• 2 cup cooked brown rice
• 2 tbsp coconut aminos
• 2 tsp maple syrup
• 1-2 tsp sriracha (optional)

Serve topped with additional green onion and sesame seeds! 

1. Start by pressing your extra firm tofu. Remove tofu from package and place on a layer of paper towels or a clean kitchen towel. Then, add additional layer of paper towels on top. Press your tofu by adding a flat heavy surface on top of your tofu (like a heavy skillet or stack of books.) Press your tofu for about 30 minutes.
2. Once tofu is pressed, remove from paper towels and diced into cubes. Then, preheat your oven to 400 degrees Fahrenheit.
3. While your oven is preheating, add your cubed tofu and broccoli to a large zip lock bag or mixing bowl. Top with cornstarch, coconut aminos and sesame oil. Toss ingredients together until fully coated and combined.
4. Add tofu and broccoli to a large lined baking tray and place in the oven. Bake at 400 for 20-25 minutes, flipping halfway through.
5. While your tofu and broccoli are cooking, add 2 tsp of sesame oil to a large skillet or wok. Heat on medium high.
6. Once oil is heated, add your diced yellow onion and cook for 2-3 minutes until soft.
7. Then, add your diced carrots, red bell pepper, peas and green onion. Cook for an additional 3-4 minutes until vegetables are tender.
8. Next, create a small well in the center of the skillet. Add your Just Egg and slowly stir to cook and scramble. Once Just Egg has begun to scramble and firm up, stir to fully combine with the vegetables.
9. Then, add your cooked brown rice, coconut aminos, maple syrup and sriracha. Stir until fully combined.
10. Reduce heat to medium and let sit to let the rice get slightly crispy for about 2-3 minutes, pay attention to make sure the bottom does not burn. Stir again and cook for additional time if you like your rice crispier.
11. While fried rice finishes cooking, make your sauce for tofu and broccoli.
12. To a small mixing bowl, add your 1/4 cup coconut aminos, maple syrup, rice vinegar, minced garlic, chopped fresh ginger, crushed red pepper, sesame oil and cornstarch. Whisk until fully combined.
13. Then, divide your fried rice evenly amongst your bowls.
14. Next, once your tofu and broccoli are done cooking, remove from the oven and add to your now empty skillet (the same skillet used to make your fried rice.)
15. Heat on medium heat. Once heated, add your sauce and cook until sauce thickens and becomes sticky. Stirring throughout to fully coat your broccoli and tofu.
16. Once sauce has thickened, remove from heat and add to your fried rice.
17. Serve hot topped with additional sriracha, sesame seeds or green onion!