- 2 cups cooked brown rice
- 6 oz extra firm tofu
- ¼ of a small head of broccoli
- ½ medium red Pepper
- 2 tbsp fresh ginger
- Small handful of arugula
- 1 tbsp gluten-free soy sauce
- ½ tbsp Peanut Butter (no salt added)
- 1 tbsp Extra virgin olive oil
Directions for the Sauce:
Add sauce ingredients to a small mug and mix vigorously with a whisk. *Hint: If you are using organic peanut butter (stored in the fridge), be sure to take it out about 30 minutes prior to making sauce to let soften.
Directions for the stir-fry:
- Cook rice according to package instructions. I used Trader Joe’s organic brown rice that cooks in the microwave for only 3 minutes!
- Dry tofu- Place tofu on a plate between 2 paper towels. First press tofu with hands, then add a few heavy books on top and let sit for 10 minutes with the books on top. Once you have removed excess water from the tofu, slice it into cubes. For this recipe, I used Harrisonburg’s local Twin Oaks Tofu, which is ready to use so I got to skip the drying step. Check it out at http://twinoakstofu.com/.
- Cut broccoli into small florets, dice the red bell pepper, cut ginger into thin pieces and add all three ingredients to a pan (sprayed with non-stick cooking spray) over medium heat. After 5 minutes, add the tofu. Cook the tofu for 3 minutes on each side.
- Turn the heat down to low and add the cooked rice, arugula and sauce. Stir for 1 minute and then serve.
The leftovers make a perfect lunch for the following day. Today, I brought my leftovers to school and planned to microwave them, but ended up eating the dish cold and it was still tasty!