Smoked Tofu and Roasted Vegetables with Crispy Rice

Method

1. Preheat the oven to 400°F. Cut the smoked tofu into slices about 1.5 cm thick. Seed the red bell pepper and cut it into strips. Cut the shallots into strips as well. Separate the white and green parts of the scallions. Cut the white part into finger-length pieces and slice the green part into thin rings. In a large bowl, combine the smoked tofu, bell pepper, snap peas, shallots, and the white parts of the scallions with half of the Tofu Lover spice mix, 1 tablespoon of the oil, the soy sauce, and the brown sugar.
2. Line a baking sheet with parchment paper. Spread the tofu on the prepared sheet and bake for about 15 minutes. Meanwhile, heat another 1 tablespoon of oil in a skillet over high heat. Add the cooked rice and stir-fry for 7–10 minutes, until the rice is crispy and golden brown. Be careful not to crush the grains. Then add the vegetables to the baking sheet and bake everything together for another 8–10 minutes.
3. For the spice oil, heat the remaining 2 tablespoons of oil in a small saucepan until hot. In a small heatproof bowl, combine the remaining Tofu Lover spice mix and the sliced scallion greens. Pour the hot oil over them, stir, and set aside. Serve the tofu and vegetables with the crispy rice and drizzle with the spice oil.