Rice with Bean Curd Sticks and Long Beans

Steps

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1. 1
   Boil a kettle of water and preheat the oven to 400°F.
   ≈0:39
2. 2
   Pour boiling water over the bean curd sticks and soak for 15–20 minutes. Meanwhile, trim and slice the mushrooms, cut the long beans into bite-sized pieces, chop the baby corn into bite-sized pieces, and toss with 2 tbsp avocado oil.
   ≈0:45
3. 3
   Spread the vegetables on a parchment-lined baking tray and bake for 20 minutes. Meanwhile, finely chop the onion, garlic, and ginger, separate the white and green parts of the green onions, and rinse and drain the rice.
   ≈2:00
4. 4
   Heat a sauté pan over medium heat with 1 tbsp avocado oil, sauté the onions and garlic for 3–4 minutes, then add the ginger and white parts of the green onions and sauté for 2–3 minutes until aromatic.
   ≈3:12
5. 5
   Stir in the rice, add the water, and turn the heat to medium-high. When the water begins to boil, reduce heat to medium-low, stir to ensure the rice is submerged, cover, and cook for 15 minutes.
   ≈3:32
6. 6
   Drain the bean curd sticks and roughly chop into bite-sized pieces. Prepare the sauce by mixing 2 tbsp soy sauce, 2 tsp dark soy sauce, a splash of toasted sesame oil, 1 tsp black vinegar, 1 tsp maple syrup, and 1 tbsp chili oil.
   ≈4:00
7. 7
   After 15 minutes, turn off the heat and let the rice steam for another 10 minutes. Remove the roasted vegetables from the oven.
   ≈4:54
8. 8
   Add the chopped bean curd, roasted vegetables, green parts of the green onions, and sauce to the rice, fluff and mix well. Plate and garnish with white sesame seeds to serve.
   ≈5:09