Crispy Tofu With Vegetables

• 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
• 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)

1. Line a large plate with several layers of paper towels.
2. Arrange the tofu slices on top in a single layer, then cover with more paper towels and set another plate on top; let drain 5 minutes.
3. Season the tofu with salt and pepper; rub with 1 1/2 tablespoons cornstarch.
4. Whisk the lemon zest, 1/2 cup water, 1/2 teaspoon salt and the remaining 1/2 tablespoon cornstarch in a bowl; set aside.
5. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot.
6. Add the tofu and cook until golden brown, 3 to 4 minutes per side.
7. Transfer to a plate.
8. Add the remaining 1 tablespoon oil to the pan.
9. Add the scallion whites and ginger and cook 30 seconds.
10. Add the mushrooms and carrots and cook until just tender, about 3 minutes.
11. Add the snap peas and 1/4 teaspoon salt; cook, stirring, 4 more minutes.
12. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes.
13. Stir in the scallion greens.
14. Meanwhile, prepare the rice as the label directs.
15. Serve with the tofu and vegetables.
16. Per serving: Calories 429; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 188 mg; Carbohydrate 56 g; Fiber 8 g; Protein 19 g
17. Photograph by Johnny Miller

firm tofu, kosher salt, cornstarch, lemon, vegetable oil, scallions, ginger, mushrooms, carrots, sugar snap peas, frozen brown rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/crispy-tofu-with-vegetables-recipe.html (may not work)