Sesame Vegetable Fried Rice With Baked Tofu

Heat oven to 425°F.

Cut tofu into ½-inch cubes, then toss cubes in a mixing bowl with ¼ cup soy sauce and 1 Tbsp. sesame oil. Let sit for 10 minutes.

Drain excess liquid from tofu, then spread them in an even layer on a parchment-lined sheet pan coated with a little bit of canola oil.

Cook tofu for 40 minutes, removing the pan from the oven to toss cubes halfway through, until they’re slightly brown and crisp on the outside.

When tofu is about 10 minutes from being done, heat 2 Tbsp. canola oil in a large skillet over medium.

Add frozen peppers and onions and cook, stirring, until vegetables are soft, about 4 minutes.

Drain any excess liquid that peppers and onions released as they thawed and softened, then add frozen mixed vegetables to the skillet and cook until soft, about 4 minutes.

Pour vegetables into a heatproof bowl and set them aside, then wipe out the skillet.

Place skillet back on medium heat and add remaining 1 Tbsp. canola oil and 1 Tbsp. sesame oil.

When oil is hot, add rice. Stir rice, breaking up any lumps and making sure it’s all coated with oil.

Lower heat to medium-low, add remaining ¼ cup soy sauce, vegetables, and tofu to rice and cook, stirring, for about 2 minutes, until rice is soft and everything is mixed.

Garnish with sesame seeds and serve immediately.