Start by cooking your brown rice. For the best texture, rinse it under cold water before cooking. Use a pot with a lid and bring 2 cups of water to a boil.  Add the rice, cover, and reduce to low heat. Let it simmer for about 45 minutes. Afterward, fluff it with a fork and set it aside.

While the rice cooks, take a firm block of tofu. Press it to remove excess moisture. Cut it into cubes. In a large skillet, heat a tablespoon of oil over medium heat.  Add the cubed tofu and sauté until golden brown on all sides. This should take about 10 minutes. Once cooked, remove from the skillet and set aside.

In the same skillet, add another splash of oil if needed. Toss in the minced garlic, followed by the carrots and bell peppers. Sauté for about 5 minutes until they soften. You want them to retain some crunch and color.

Introduce the cooked rice into the skillet with the veggies. Stir to combine. Toss in the tofu and peas. The peas can go in frozen—they’ll warm up quickly.

In a small bowl, whisk together the peanut butter, chili garlic sauce, tamari or soy sauce, minced garlic, and sugar. Adjust to taste—feel free to add more heat or sweetness if you prefer. Drizzle this over the rice mixture in the skillet and gently stir everything together for a few minutes.

Finally, drizzle the toasted sesame oil over the rice. Mix in the chopped cilantro before serving. This adds a fresh touch and color to your dish.