Serves 4
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
¾ pound sugar snap peas, trimmed
3 cups frozen brown rice (or prepared brown rice)
Line a large plate with several layers of paper towels. 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.
Season the tofu with salt and pepper; rub with 1½ tablespoons cornstarch. Whisk the lemon zest, ½ cup water, ½ teaspoon salt and the remaining ½ tablespoon cornstarch in a bowl; set aside.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan. Add the scallion whites and ginger and cook 30 seconds. Add the mushrooms and carrots and cook until just tender, about 3 minutes. Add the snap peas and ¼ teaspoon salt; cook, stirring, 4 more minutes. Whisk the lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in the scallion greens. Meanwhile, prepare the rice as the label directs. Serve with the tofu and vegetables.