Soy Marinated Tofu and Greens Over Rice

Ingredients

Drain and press tofu. Cut into 1/2 cubes.
Make the marinade by whisking together the soy sauce, mirin and sesame oil. Put the tofu into a container and pour the marinade over the tofu to coat. Refrigerate for as long as possible; ideally, overnight.

If making in a rice cooker: Add 2 c. brown rice and 4 1/2 c. water to the rice cooker. Press the appropriate buttons to cook the rice until done (usually takes ~hour).
If making on the stovetop: place 2 c. brown rice and 4 1/2 c. water in a large saucepan. Bring the rice to a boil, then reduce to a simmer. Cover and cook for ~30 min. Check to see if all the water is evaporated, and the rice seems well cooked (not crunchy). Turn off heat, cover and let sit for 10 min.
If using frozen rice: cook according to package directions.
If using shelf-stable cooked rice, do nothing! Just open the package(s) and pour in to the greens mixture once that is cooked!

Preheat the oven to 350 degrees F.
Pour the tofu and the marinade into a 9-by-9 oven-safe casserole dish.
When the rice is about half an hour from being done, place the tofu in the oven and bake for 20-30 min.

Pour the olive oil and sesame oil into a stir-fry pan. Turn on the heat to medium and allow the oil to heat up slightly.
When the oil is warm, add the onions and cook until well-done (not crunchy, golden-brown is a good color). Add more oil during cooking if necessary,
When the onions are cooked, add the garlic and cook briefly (30 sec.)
Add the greens and cook until the greens are done. (5 min?)

In a large bowl, combine the cooked rice and greens. Pour in the marinated tofu (with the marinade) and stir to combine.

The marinade for the tofu came from The Roasted Vegetable (p. 126). The original recipe called for roasted green beans as the vegetable for this dish, but I came up with this as a less time-consuming alternative that is also delicious!