7 oz extra-firm tofu (about half of a 14-oz block)

1 tablespoon olive oil (or substitute vegetable/canola oil)

½ cup finely diced yellow onion (≈ half a small onion)

1 medium garlic clove, minced

2 tablespoons toasted sesame oil, divided

1 thumb-sized knob fresh ginger, peeled and minced (≈ 1 tbsp)

½ teaspoon smoked paprika

¼ teaspoon ground turmeric

3 cups cooked brown rice (day-old preferred)

1 cup frozen corn kernels

1 cup frozen peas

2–3 tablespoons tamari or soy sauce, plus more to taste

Cook Mode Prevent your screen from going dark

Place tofu on a cutting board and crumble using a potato masher or fork. Set aside.
Heat a large sauté pan over medium heat and add the olive oil. Once hot, add diced onion and sauté until softened, about 3 minutes. Add minced garlic and cook for 1 minute more.
Stir in 1 tablespoon of toasted sesame oil, then add minced ginger, smoked paprika, turmeric, and crumbled tofu. Stir and cook until aromatic and coated, about 2 minutes.
Increase heat to medium-high. Add remaining sesame oil and rice. Cook, stirring frequently, until the rice is sizzling and warmed through—about 2 minutes.
Stir in frozen corn, peas, and tamari or soy sauce. Cook for another 1 minute until vegetables are heated through.
Taste and adjust seasoning with more tamari or soy sauce if needed. Serve hot.