Vegan Glazed Tofu & Cauli Rice Bowls

🥘 Ingredients

• Fry Seasoning
  1 tbsp
• apricot jam
  4 unit
• black pepper
  1 tsp
• cashews
  1 oz
• cauliflower rice
  24 oz
• cooking oil
  3 tbsp
• garlic
  4 clove
• ginger
  2 thumb
• green beans
  12 oz
• jasmine rice
  1.5 c
• rice wine vinegar
  3.333 tbsp
• salt
  1 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• soy sauce
  1/2 c
• sugar
  2 tsp
• tofu
  2 unit

🍳 Cookware

• small pot
• paper towel
• baking sheet
• large bowl
• whisk
• large skillet

1. 

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   # # Ingredients green beans Fry Seasoning rice wine vinegar apricot jam soy sauce tofu cauliflower rice sesame seeds cashews jasmine rice ginger garlic scallions salt black pepper sugar cooking oil cooking oil

   green beans: 12 oz, Fry Seasoning: 1 tbsp, rice wine vinegar: 3.333 tbsp, apricot jam: 4 unit, soy sauce: 1/2 c, tofu: 2 unit, cauliflower rice: 24 oz, sesame seeds: 2 tbsp, cashews: 1 oz, jasmine rice: 1.5 c, ginger: 2 thumb, garlic: 4 clove, scallions: 4 unit, salt: 1 tsp, black pepper: 1 tsp, sugar: 2 tsp, cooking oil: 1 tbsp, cooking oil: 2 tbsp
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   # # Utensils small pot paper towel baking sheet large bowl whisk large skillet
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   # # Nutrition (per serving) - **Calories:** 880 kcal - **Fat:** 30 g - **Saturated Fat:** 4.5 g - **Carbohydrate:** 45 g - **Sugar:** 33 g - **Fiber:** 11 g - **Protein:** 33 g - **Sodium:** 2720 mg - **Potassium:** 900 mg - **Calcium:** 380 mg - **Iron:** 6.5 mg
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   # # Step 1 - Adjust rack to top position and preheat oven to 425 degrees. - In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. **Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a large pinch of salt, and pepper. Cook, stirring occasionally, until tender and any liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP oil (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)**
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   # # Step 2 - Meanwhile, wash and dry produce. - Trim green beans if needed. Peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. - Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes; season all over with salt and pepper.
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   # # Step 3 - Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.
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   # # # Step 4 - Meanwhile, in a large bowl, whisk together ginger, garlic, scallion whites, soy sauce, vinegar, apricot jam, Fry Seasoning, ½ cup water, and 1 tsp sugar (for 4 servings: ¾ cup water and 2 tsp sugar). TIP: Don’t worry if your glaze isn’t smooth! It’ll come together when cooked in the next step.
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   # # # Step 5 - Heat a large drizzle of oil in a large, preferably nonstick, skillet over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned, 2-3 minutes. - Flip tofu, then stir in apricot glaze. Cook, stirring occasionally, until glaze has thickened and tofu is evenly coated, 2-4 minutes.
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   # # # Step 6 - Fluff rice with a fork and divide between shallow bowls. - Top rice with apricot-glazed tofu and green beans in separate sections. Sprinkle everything with sesame seeds, cashews, and scallion greens. Serve.