Mushroom Fried Rice

Heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add bok choy cut side down and cook until lightly browned, 1 to 2 minutes. Flip the bok choy, add ¼ cup water to the pan, and cover. Cook until bok choy is crisp-tender, 2 to 3 minutes. Remove from the pan, sprinkle with salt, and cover with foil to keep warm. (4-serving meal: use 2 tsp vegetable oil, ½ cup water) TIP: Crisp-tender means the bok choy will still have some crunch.

Crumble just half the tofu, saving the other half for your own use. Return the large nonstick skillet to medium heat. Add 1 tsp vegetable oil and turmeric. Add crumbled tofu to the pan and stir until coated and warmed through. Remove from the pan and set aside. (4-serving meal: use the whole block of tofu, 2 tsp vegetable oil)

Wipe the skillet clean and return it to high heat. Add peanuts and sesame seeds and toast until fragrant, 1 to 2 minutes. In a small bowl, combine the toasted peanuts and sesame seeds, just half the garlic, lime zest, lime juice, Aleppo pepper, and tamari. Mix the sesame peanut crisp.

Return the skillet to medium heat with 1 tbsp vegetable oil. Add cremini mushrooms and a pinch of salt. Cook, undisturbed, until mushrooms are lightly browned, 2 to 3 minutes. Add ginger and remaining garlic and cook until fragrant, 1 to 2 minutes. Move mushrooms to the side of the skillet. Add 1 tbsp vegetable oil to the skillet and add brown rice. Cook, undisturbed, until rice begins to brown and crisp, 3 to 4 minutes. Stir the mushrooms and rice together, remove from heat, and sprinkle with salt. (4-serving meal: use 2 tbsp vegetable oil, 2 tbsp vegetable oil) TIP: For the 4-serving meal, transfer mushrooms to a plate before cooking the rice, and add back to the skillet after rice is browned.

Add the tofu scramble to the skillet with the mushroom fried rice and divide it between bowls. Top with baby bok choy and sesame peanut crisp. Dollop with chili garlic sauce and serve with lime wedges. Dig in!