Whisk soy sauce, rice vinegar, and maple syrup. Pour sauce over vegetables. Stir in cooked brown rice, radish greens (if using), and cooked tofu. Cook 5 minutes, stirring often, or until rice is hot and starts to get crispy.
Anything goes: Substitute a total of 4-5 cups chopped seasonal vegetables for the broccoli, radishes, and green beans if desired.
Gluten-free variation: Use liquid aminos or gluten-free tamari instead of soy sauce.
This recipe originally appeared on GratefulGrazer.com.