Categories: Clean Eating
Ingredients
- 8 oz. (450 g) super-firm tofu, pressed
- 1 T. (15 g) freshly grated ginger
- 1⁄4 C. (60 ml) rice wine vinegar
- 1⁄4 C. (60 ml) low-sodium gluten-free soy sauce or Bragg’s liquid aminos
- 2 T. (30 ml) agave or brown rice syrup
- 2 T. (30 ml) toasted sesame oil
- 1 t. (5 ml) hot chili oil
- 1-1⁄4 C. (240 g) short-grain brown rice
- 1 medium carrot or 10-12 baby carrots
- 12-15 fresh snow peas
- 1⁄2 red bell pepper
- 1 scallion
- 3/4 C. (85 g) raw cashews
- 2 T. (10 g) raw sesame seeds, black and tan, mixed
Directions
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Combine the ginger, rice wine vinegar, soy sauce, syrup, and sesame oil in a jar or bottle with a lid and shake well. Pour about 1/4 of the mixture over the tofu, add the hot chili oil, cover, and shake well to coat. Let the tofu marinate while you are making the rest of the dish. (You can also do this the night before, so the tofu really marinates. The longer it’s in the marinade, the more flavor it will have. See the notes at the bottom for getting the most possible flavor into the tofu.)
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Rinse and drain the rice. Add 2-1/2 C. (590 ml) filtered water and bring to a boil in a medium saucepan over high heat with the lid on. Once it comes to a boil, turn down to a simmer and cook for 30 minutes. Turn off the heat and let it sit 15 minutes with the lid on. Don’t lift the lid until it’s completely done.
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Wash the veggies. You’re going to cut everything into bite-sized pieces. I like to cut the carrots into lengthwise matchsticks (a.k.a. julienned).
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Pull off the ends of each snow pea and unzip the tough “string” along each side. (Very young tender peas might not have this.) Cut lengthwise into thin strips.
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Cut the pepper into thin strips. I usually take one side off the pepper with my chef’s knife and remove the rib and any seeds. Then I can cut it crosswise into thin sticks.
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Remove both ends of the scallion (green onion) and slice thinly.
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Toast the cashews and sesame seeds in a dry skillet over medium heat until golden brown and fragrant.
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Fluff the cooked rice with a fork and add the marinade from the tofu container. Toss the rice with the marinade, adding just enough extra dressing as needed to lightly coat it. Add the veggies, tofu, and toasted cashews and sesame seeds. Taste again and add just a little more dressing. I usually have enough dressing left over to make this recipe again, or to use on salad