Ingredients
- 8 ounces extra-firm tofu
- 1 cup brown rice, rinsed thoroughly
- 4 cloves garlic, minced
- 1 cup chopped green onion
- 1/2 cup peas
- 1/2 cup carrots, finely diced
- SAUCE
- 3 TBLS tamarind
- 1 TBLS peanut butter
- 2 Tbsp brown sugar
- 1 clove garlic, minced
- 1-2 tsp chili garlic sauce
- 1 tsp sesame oil
Preparation
Step 1
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. absorb as much liquid as possible from tofu. Cut into 1/4 inch cubes and place on baking sheet.
3. bake 20 minutes until starting to turn crispy.
4. Cook brown rice according to directions or in rice cooker
5. Make sauce
6. Once tofu is done, add directly to the sauce and marinate for minimum of 5 minutes.
7. Heat oil (I like coconut) in a wok or heavy pan. Remove tofu from marinade with a slotted spoon and cook tofu until brown on all sides. Remove tofu and set aside.
8. Heat more oil. Add garlic, green onions, peas and carrots, Saute 3-4 minutes
9. Add rice, tofu and reserved marinade
10. Serve with chopped peanuts, sesame seeds and/or cilantro