Lemon-Herb Tofu Rice Bowl

Instructions

1. 1

   Pat the tofu very dry, dear—this is the secret to lovely crisp edges. Toss it with cornstarch, salt, and pepper.

2. 2

   Warm 2 teaspoons of olive oil in a skillet over medium-high heat. Cook the tofu for 8–10 minutes, turning occasionally, until golden and crisp.

3. 3

   Meanwhile, steam or sauté the vegetables and edamame for 4–6 minutes, until tender but still bright.

4. 4

   Stir together the remaining olive oil, lemon juice, zest, garlic, and herbs. Taste and add a pinch more salt if needed.

5. 5

   Warm the rice, then arrange it in a bowl with the tofu, vegetables, and edamame. Spoon the lemon-herb dressing over everything and serve right away.