Sesame Snap Pea + Tofu Bowl

I love me some dinner in a bowl. 

One of my favorite memories from traveling in China was eating with a bowl of rice in one hand and chopsticks in the other, serving myself bite after bite of spicy green beans and crispy tofu. There may be fewer chopsticks in my weekly meal plan, but the principle of rice paired with a few flavorful dishes has persisted. 

This recipe highlights my favorite things about summer eating: seasonal veggies and lots of herbs. Shop at the farmers market for the best ingredients. 

Serves 4

Ingredients

• 1 cup pink or brown rice, soaked overnight*
• 14-oz firm organic** tofu
• 1-2 Tbsp sambal
• 1-inch ginger, grated on the fine side of a box grater
• 1 1/2 Tbsp organic** tamari or soy sauce, separated
• 1 1/2 Tbsp toasted sesame oil, separated
• 2 Tbsp cilantro, chopped
• 2 Tbsp basil, chopped
• 1 qt (4 cups or more) snap peas, strings removed
• 3 scallions, chopped
• 3 garlic scapes, chopped or 1-2 cloves garlic, minced
• 2 tsp sesame seeds (optional)
• 1 sheet toasted nori (optional), crushed

Directions

1. ​Drain your soaking rice in a wire mesh strainer. Rinse and put in a small saucepan. Add 2 cups of water, bring to a boil. Cover and reduce heat to a slow simmer. Cook for 20-25 minutes, keeping an eye on the liquid level to prevent burning. 
2. Bring 6 cups of water to a boil in a large saucepan or skillet. 
3. Drain tofu. Cut into 1/2-inch x 1/2-inch cubes. Place in a container with a tightly fitted lid. Add sambal, ginger, 1 Tbsp each tamari and toasted sesame oil, cilantro and basil. Put the lid on and give it a good shake to evenly distribute the seasonings over the tofu. This can be done in advance to marinade the tofu - the flavor just gets better with time! 
4. Add the snap peas to the boiling water and cook for 3 minutes, or until the peas are bright green. Reuse that wire mesh strainer, drain and return to the pot/pan. Place the sliced scallions and garlic scapes to the peas, stir and cover for a few minutes to mellow the bite of the alliums. 
5. While the peas are finishing, divide the rice and tofu into bowls. Add the peas, sprinkle with sesame seeds and nori flakes. Serve with tamari, toasted sesame oil and sambal so your diners can personalize their bowls.
6. Enjoy (chopsticks optional)!

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*Soaking whole grains for 6-12 hours provides two nutritionally beneficial gifts:

1) It starts breaking down phytic acid, an anti-nutrient that has anti-cancer properties, but also binds to zinc and other minerals in our food, prohibiting their absorption in our digestive tract, and 

2) It shortens the cooking time by almost 50%! That means you might be more likely to choose brown rice and other whole grains over their refined counterparts.  To soak: Measure your rice into a large bowl or saucepan and cover with 1-inch of water. Cover and leave on your countertop for up to 12 hours. Longer soaking is fine, but you'll want to rinse and refresh your water after 12 hours and/or move the soaking mixture to your refrigerator. 

**Soy is one of the most heavily engineered crops in the US, making buying organic soy products a priority.