Sesame-Crusted Tofu and Spring Vegetable Grain Bowl

Cook brown rice according to package directions, usually about 25 minutes in salted water. Drain if needed and set aside.

Press sesame seeds onto all sides of the tofu cubes. Heat neutral oil in a non-stick skillet over medium-high heat. Cook tofu cubes 2-3 minutes per side until golden and crispy on all surfaces. Set aside.

Bring a small pot of salted water to a boil. Add asparagus pieces and snap peas. Blanch for 90 seconds until bright green and barely tender. Drain and immediately rinse under cold water to stop cooking. Toss with thawed edamame.

In a small bowl, whisk together tamari, grated ginger, rice vinegar, and maple syrup until combined.

Divide brown rice between two wide bowls. Arrange blanched vegetables and edamame alongside the rice. Top with crispy sesame tofu. Drizzle the ginger-tamari glaze over everything and scatter sliced scallions on top.