Teriyaki Tofu Edamame Rice

Ingredients

• 1 Package Extra-firm tofu - 1 (14-ounce package), Drained, patted very dry, and cut into 3/4-inch cubes.
• 2 Cup Frozen shelled edamame - 2 (cups)
• 1 Pound Asparagus - 1 (pound), Trimmed and cut into 2-inch pieces.
• 2 Count Ready-to-heat brown rice pouches - 2 (8.8-ounce pouches), Use the rice directly from the pouches on the sheet pan.
• 0.5 Cup Reduced-sodium teriyaki sauce - 1/2 (cup)
• 2 Tablespoon Canola oil - 2 (tablespoons), Divided between tofu and vegetables.
• 1 Tablespoon Cornstarch - 1 (tablespoon)
• 1 Teaspoon Garlic powder - 1 (teaspoon)
• 1 Teaspoon Toasted sesame oil - 1 (teaspoon)
• 1 Tablespoon Sesame seeds - 1 (tablespoon)
• 2 Count Scallions - 2 (medium), Thinly sliced for finishing.

Instructions

1. Preheat and prep

   1. Preheat the oven to *425°F*. Drain the tofu, pat it very dry, cut it into *3/4-inch cubes*, trim the asparagus, cut it into *2-inch pieces*, and thinly slice the scallions.

2. Coat and bake the tofu

   2. On the rimmed sheet pan, toss the tofu with *1 tablespoon canola oil*, cornstarch, and garlic powder until lightly coated. Spread into a *single even layer* and bake for *20 minutes*, flipping once halfway through.

3. Add vegetables and bake

   3. Add the asparagus and frozen edamame to the same sheet pan. Drizzle with the remaining *1 tablespoon canola oil* and toasted sesame oil, toss around the tofu, and bake for *8 minutes*.

4. Add rice and sauce

   4. Remove the pan from the oven and empty the *brown rice pouches directly onto the sheet pan*. Drizzle everything with *teriyaki sauce*, toss gently, spread evenly, and bake for *7 to 9 minutes*, until the rice is hot, the tofu is glazed, and the asparagus is *crisp-tender*.

5. Garnish and serve

   5. Sprinkle with *sesame seeds* and sliced scallions. Toss once more and serve *hot from the sheet pan*.