Asian Brown Rice & Tofu Buddha Bowl with Shiitakes Recipe

Ingredients

• 1 pkg. extra-firm tofu (14 oz.), drained and sliced into 3 planks
• 3 tsp. toasted sesame oil, divided
• 2 Tbsp. minced fresh garlic
• 1 scallion, whites and greens separated and minced
• ¼ cup low-sodium soy sauce
• 4 Tbsp. rice vinegar, divided
• 2 Tbsp. each grated fresh ginger and honey
• 2 tsp. chili garlic sauce
• 3 Tbsp. cornstarch
• 2 tsp. vegetable oil
• 8 oz. shiitake mushrooms, stemmed and cleaned
• 1 ½ cups julienned carrots
• 1 zucchini, shredded or spiralized
• 2 cups cooked brown rice
• ½ cup sliced scallions
• 1 tsp. each grated fresh ginger and minced fresh garlic
• 1 cup cooked shelled edamame
• 1 Tbsp. sesame seeds