– ¾ + 2 cups white rice, divided – 2 tablespoons olive oil – ¼ cup sesame seed – 1 teaspoon all purpose seasoning spice mix – 4 + 1 cups chicken broth, divided – 1 14-ounce block extra firm tofu, cubed – 2 heads broccoli, cut into floret – 1 pound Brussels sprouts, ends removed, halved – 1 pound carrots, ends removed, peeled, and roughly chopped – 2 tablespoons honey – ½ cup soy sauce – 2 tablespoons minced garlic – 1 teaspoon dehydrated ginger
Heat oven to 350 F.Combine ¾ cup white rice, olive oil, all-purpose spice mix, and sesame seeds in a small pot.
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On a medium boil, stir until the mixture starts to get a little toasty. Take it off the heat and set it aside.
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To a large liquid measuring cup, add the remaining 1 cup of chicken broth, honey, soy sauce, minced garlic, and dried ginger.Combine with whisk.
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Mix cubed tofu, broccoli, Brussels sprouts, carrots, cooked white rice, and soy sauce in a big bowl.Mix well.
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Spray 9x13-inch baking dish with nonstick cooking spray.Add rice and veggies to the baking dish.Put the crispy toasted rice mixture from step 3 on top.Bake 25 minutes.Serve
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