- 4
Ingredients
- Brown basmati rice:
- 6 C. cooked brown basmati rice
- (recipe below)
- 1 1/2 C. marinated tofu cubes
- (recipe below)
- 1 batch Thai peanut sauce (recipe below)
- 4 C. bean sprouts
- 1 bunch cilantro, chopped
- 1/2 cucumber, sliced
- 1 tomato, sliced
- 1 lemon, cut in wedges
- 3 C. brown basmati or other long- grain rice
- 5 C. filtered water
- 2 or 3 slices fresh ginger or garlic (optional)
- Marinated tofu cubes:
- 3 1/2 C. firm tofu
- 1/2 C. apple cider vinegar
- 3/4 C. tamari (Japanese soy sauce)
- 1/4 C. filtered water
- 1 1/2 T. sunflower oil
Preparation
Step 1
1. Put 1 1/2 C. of the cooked rice in a large bowl.
2. Place a portion of the marinated tofu cubes in the middle. Pour a 6-oz. ladle of warm Thai peanut sauce over the tofu and rice. Be sure to cover the tofu with the sauce to warm it up.
3. Top with a handful of bean sprouts, some cilantro, slices of cucumber and tomato and a wedge of lemon. Repeat for each serving.
Brown basmati rice:
1. For a sweet, toasted flavor, cook the rice in a dry saucepan first on medium to high heat for two minutes.
2. Rinse the rice in a bowl and drain. Place rice in saucepan, then add water. Add ginger or garlic to pot, if using. Bring to a boil, then reduce to a simmer and cook, covered, for 30 to 35 minutes until water has evaporated.
Marinated tofu cubes:
1. Cut the tofu into medium-sized cubes. Place in bowl.
2. Combine the remaining ingredients in a bowl then pour over the tofu cubes. Marinate for 1 hour. Keeps for up to 5 days in a sealed container in the fridge.