A hour before starting dinner, drain your tofu and place it onto a couple of paper towels on a plate. This will remove some of the moisture and make it easier to brown. If you’re in a hurry and skip this step, it’s not the end of the world, your tofu just may not have as crispy of an outside.
Prep all of your vegetables and set aside. For the snow peas, your will have to snap off the tops and then remove the veins.
Rinse and drain 1 cup of brown jasmine rice and combine it in a saucepan with 1 3/4 cup of water. Bring it to a boil and then reduce to a simmer and cook covered for approximately 25 minutes, or until all of the fluid is absorbed.
Now that your veggies are prepped and your rice is simmering, you’re ready to start stir frying! Cut your tofu into bite sized pieces and in a large pan or wok heat 1 Tbsp of peanut oil over medium-high heat. Add the tofu to the wok, fry until it becomes golden brown and then flip and cook the opposite side until it becomes golden brown. Once cooked, turn the heat down to medium and add 1 Tbsp soy sauce and 1 tsp of garlic to the pan. Stir to evenly coat the tofu and cook 1 more minute and then dish the tofu onto a plate or a bowl for later use. This should take about 10 minutes.
Add all of the veggies to the wok, except for the garlic and the mizuna. Cook over medium heat, stirring every couple of minutes for 8 to 10 minutes, or until the veggies begin to soften, but aren’t mushy.
While the veggies are cooking mix together your garlic, tamari, soy sauce, mirin, cayenne, water, and arrowroot flour. Mix well, making sure there are no arrowroot clumps.
Once the vegetables are soft, add the arrowroot and spice mixture to the wok and coat your vegetables. Continue cooking, stirring frequently, until you reach a simmer. Add the tofu back into the wok and stir in your mizuna, simmer for 1 minute and then remove from the heat. At this point your rice should be done cooking. Now you’re ready to serve!