Step 1

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Step 3

Meanwhile, wash and dry the fresh produce.

Step 4

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 5

While the rice cooks, trim and cut green beans into 1-inch pieces; place in a medium bowl.

Step 6

Peel, trim, and slice carrots crosswise into thin rounds; add to the bowl with the green beans and set aside.

Step 7

Peel and mince ginger and garlic; place both in a small bowl. Add cold water (from the tap), soy sauce, cornstarch, vinegar, and chili-garlic sauce to the bowl; whisk to combine the stir-fry sauce and set aside.

Step 8

Preheat a large skillet over medium-high heat.

Step 9

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and stir-fry until starting to soften, 5-6 minutes.

Step 10

Using your fingers, crumble tofu into the skillet with the veggies; season with salt and pepper. Continue to cook, stirring often, until tofu turns golden brown, 5-6 minutes.

Step 11

Meanwhile, trim green onions and cut crosswise into ¼-inch pieces.

Step 12

Add the stir-fry sauce, half of the green onions, and sesame seeds to the skillet (reserve remaining green onions for the rice). Continue to cook, stirring often, until sauce thickens slightly, 1-2 minutes more.

Step 13

When the rice is done, add reserved green onions and stir to combine.

Step 14

To serve, divide rice and tofu stir-fry between plates or bowls. Enjoy!