recipes

A nourishing, protein-packed weeknight dinner that feels like takeout but leaves you feeling energized instead of weighed down. This recipe uses a combination of jasmine rice and cauliflower rice for the perfect balance of comfort and nutrition, while crispy tofu and edamame add satisfying plant-based protein.

Serves 2

• 1 block extra-firm tofu, pressed and cubed 
• 1 cup shelled edamame 
• 1 cup cooked and cooled jasmine rice 
• 2 cups cauliflower rice 
• 1 cup yellow onion, diced 
• 1½ cups asparagus, chopped 
• 2 cloves garlic, minced 
• 1 teaspoon fresh ginger, grated 
• 1 teaspoon avocado oil 

• 2 tablespoons tamari or soy sauce 
• 1 tablespoon rice vinegar 
• 1 teaspoon toasted sesame oil 
• ½ teaspoon maple syrup 
• Pinch of red pepper flakes 

• Sliced scallions 
• Sesame seeds 
• Chili crisp (optional) 
• Lime wedges (optional) 

Heat avocado oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 4–5 minutes per side, until golden and crisp. Transfer to a plate and set aside.

Reduce heat slightly and add the onion. Sauté for 3–4 minutes until softened. Add the garlic and ginger and cook for 30 seconds, just until fragrant.

Add the asparagus and cook for 3–4 minutes until bright green and tender-crisp. Stir in the cauliflower rice and cook for another 2–3 minutes to remove excess moisture.

Add the cooled jasmine rice and break apart any clumps. Allow the rice to sit undisturbed for 30–60 seconds at a time before stirring. This creates those delicious crispy bits that make fried rice so satisfying.

Add the edamame and crispy tofu back to the pan.

In a small bowl, whisk together the tamari, rice vinegar, sesame oil, maple syrup, and red pepper flakes. Pour the sauce around the edges of the skillet and toss everything together until evenly coated and glossy.

Top with sliced scallions, sesame seeds, and a squeeze of fresh lime. For a little extra heat, add a spoonful of chili crisp.

• Day-old rice works best for fried rice, but rice cooked earlier in the day and chilled in the refrigerator works beautifully too. 
• Feel free to swap the asparagus for broccoli, snap peas, zucchini, or whatever vegetables you have on hand. 
• For extra protein, increase the edamame or serve with a side of steamed edamame. 

This is one of my favorite examples of a meal that checks all the boxes: comforting, vegetable-forward, rich in plant-based protein, and simple enough for a weeknight. The combination of crispy tofu, edamame, and vegetables makes it incredibly satisfying while still feeling light and fresh.

Approximate nutrition (per serving):

• 500–550 calories 
• 30–35g protein 

This is the kind of dinner that supports your wellness goals while still feeling like a treat. ✨