What you need:
½ cup brown rice
⅛ teaspoon salt
1 tablespoon fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
4 large green onions, thinly sliced
2 cups baby broccoli, cut into bite-sized pieces
2 cups snow peas
1 cup cubed tofu
2 tablespoons avocado oil, for frying
1 teaspoon sherry vinegar
2 tablespoons tamari
Sesame seeds, to garnish (optional)
What you do:
1. Into a saucepan over a medium-high heat, combine rice and water, cover with a lid, and bring to a boil. Add salt, then reduce to medium-low heat and simmer, covered, for approximately 40 minutes until rice is tender and the water has been absorbed.
2. Into a large wok or skillet over high heat, warm oil. Add ginger, garlic, and onions and cook for 5 seconds. Add broccoli, snow peas, and tofu and fry for 5 minutes (or until seared and golden). Add sherry vinegar and tamari and stir fry for approximately 45 seconds. Remove from wok and transfer to a plate.
3. Into bowls, drain and divide prepared rice. Pile the vegetables and spicy tofu on top, garnish with a sprinkling of sesame seeds, and serve.
Photo courtesy of The New Nourishing
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