Fried tofu with vegetables

Ingredients:

• 400 g of hard tofu, sliced ​​lengthwise into 4 rectangles
• Coarse salt and freshly ground pepper
• 2 tablespoons cornstarch
• Grated zest of 1 lemon
• 2 tablespoons of vegetable oil
• 4 green onions, chopped, green and white parts separated
• A 5cm piece of ginger, peeled and thinly sliced
• 225 g mixed mushrooms, sliced
• 3 cups carrots, sliced
• 330 g sugar snap peas, hard ends trimmed
• 3 tbsp. cooked brown rice

Preparation:

1. Place several layers of paper towels on a plate. Place a single layer of tofu slices on top, then another layer of paper towels. Then cover with another plate and let sit for 5 minutes to absorb excess liquid.
2. Sprinkle the tofu with salt and pepper and coat it in 1.5 tablespoons of cornstarch. In a bowl, combine the lemon zest, 1/2 cup of water, 1/2 teaspoon of salt, and the remaining 1/2 tablespoon of cornstarch. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large nonstick frying pan over high heat. Add the tofu and fry for 3-4 minutes on each side until golden brown. Transfer the tofu to a plate.
4. Add the remaining 1 tablespoon of olive oil to the pan. Add the white parts of the onion and ginger and cook for 30 seconds.
   
   Add the mushrooms and carrots and cook for 3 minutes, or until half-cooked. Add the peas and 1/4 teaspoon of salt and cook, stirring, for another 4 minutes. Whisk the lemon zest mixture into the pan and simmer for 2 minutes. Add the green onions. Serve the tofu with vegetables and rice.