Tofu & Bell Pepper Stir Fry with Jasmine Rice

Directions

1. Rinse the jasmine rice with cold water in a strainer, drain well, and transfer to a small saucepan. Add water, bring to a boil over high heat, then reduce to low, cover, and cook until the liquid is absorbed, about 15–18 minutes. Keep covered off the heat for 5 minutes.
2. While the rice cooks, wash and dry the produce, then trim and dice the peppers into ¾-inch pieces and set in a medium bowl.
3. Cut the tofu into ¾-inch cubes, pat dry with towels, and set aside.
4. Heat a skillet over medium-high heat and thinly coat the bottom with virgin coconut oil.
5. Add the tofu to the skillet and cook, stirring occasionally, until the pieces are golden brown on all sides, about 6–8 minutes. Transfer the tofu to a plate.
6. In a small bowl, combine minced or grated ginger and minced garlic; set aside.
7. Add a bit more coconut oil to the skillet, then add the peppers, along with the ginger and garlic. Stir-fry until the peppers begin to soften, 2–4 minutes.
8. Chop the green onions into ¼-inch pieces and set aside a portion for garnish.
9. In a separate small bowl, whisk cornstarch with 2 teaspoons water, then add soy sauce, sesame oil, and honey, whisking until smooth.
10. Return the tofu to the skillet, sprinkle in half of the green onions, and pour the sauce over the top. Stir-fry 1–2 minutes until everything is coated and the sauce thickens.
11. To serve, spoon the rice into bowls, top with the stir-fry, and garnish with the remaining green onions.