Crispy Tofu With Vegetables
Ingredients
- 1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles
- Kosher salt and freshly ground pepper
- 2 tablespoons cornstarch
- Grated zest of 1 lemon
- 2 tablespoons vegetable oil
- 4 scallions, chopped, white and green parts separated
- 4 scallions, chopped, white and green parts separated
- 1 2-inch piece ginger, peeled and thinly sliced
- 1 8-ounce package sliced mixed mushrooms
- 3 cups sliced carrots
- 3/4 pound sugar snap peas, trimmed
- 3 cups frozen brown rice (or prepared brown rice)
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