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Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Drain tofu, transfer to a large baking sheet pan, and pat dry with paper towels. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.

  • 2 (8 oz) pkgs extra firm tofu, cubed
  • 2 tsp toasted sesame oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

• STEP 3

  Wash, dry, trim, and cut green onions crosswise into thin pieces. Set aside.

  • 1/2 small bunch green onions (scallions)

• STEP 4

  Once the oven is heated, transfer frozen cauliflower to the baking sheet with the tofu (reserve kung pao sauce packets for serving). Toss to combine, then spread out in a single layer.

  • 2 (16 oz) pkgs frozen kung pao tempura cauliflower

• STEP 5

  Place baking sheet in the oven and bake, tossing halfway through, until tofu and cauliflower are golden brown and crispy, about 25 minutes. Remove from oven.

• STEP 6

  About 10 minutes before the tofu and cauliflower are done, working one at a time, place rice pouches in the microwave, seam-side up. Heat on high for 3-4 minutes (until pouch balloons up with steam for 30 seconds). Allow steam to vent before opening pouch. (Alternatively, rice can be heated in a saucepan according to package instructions.)

  • 2 (10 oz) pouches frozen brown rice, pre-cooked

• STEP 7

  To serve, divide rice, tofu, and cauliflower between plates or bowls. Drizzle kung pao sauce over the tofu and cauliflower, then sprinkle with green onions. Enjoy!