• Add brown rice and 3 cups water to a medium pot and bring to a boil. Reduce heat to medium-low, cover and cook 20 minutes, until water is absorbed. Set aside.

  • Meanwhile, toss tofu cubes with cornstarch and salt. Heat 1 tbsp of the oil in a large skillet over medium-high heat. Add eggs and scramble 1 minute. Remove to a plate with a slotted spoon. Pour in 2 tbsp of the remaining oil. Add tofu and cook 4 minutes, carefully stirring every minute. Remove to plate with eggs. Pour in remaining 1 tbsp oil and stir in peppers, onion and garlic. Sauté 5 minutes. Stir in spinach until wilted, 1 minute.

  • Add rice to pan. Sauté 1 minute. Stir in soy sauce, then carefully fold in eggs and tofu.

  • Serve with sriracha, scallions and more soy sauce, if desired.

Nutrition Facts

430 calories; 18 g total fat; 125 mg cholesterol; 700 mg sodium. 49 g carbohydrates; 18 g protein;