Shredded Tofu Rice Bowls

I learned about shredded tofu from vegan writer Nisha Vora in both her book and NYT column. The final product looks like ground chicken, which honestly you could use as a swap here if you hate tofu.

I call for the veggies to be steamed. A true stir-fry would have everything in a big wok, but the tofu cooks best in a non-stick or seasoned cast iron pan on its own. I didn’t want the veggies to need to cook for a long time to get tender in there, so I just added them in an edible state.

If you want your rice to be a bit more luscious, replace half of the water with coconut milk. We’re crossing lots of borders here - I put the citrus tahini sauce as optional below, but highly suggest it if you’re a sauce person.

Tofu adapted from Nisha Vora.