2 servings • 35 minutes

Ingredients

• 1/2 cup Brown Rice
• 175 grams Tofu (extra-firm, pressed then crumbled into pieces)‍
• 2 tbsps Tamari (or soy sauce)‍
• 1 tbsp Rice Vinegar‍
• 1 1/2 cups Sesame Oil‍
• 1 Carrot (medium, peeled and chopped)‍
• 1/2 cup Frozen Edamame Beans (thawed)‍
• 1/3 cup Water‍
• 2 Garlic Cloves (minced)‍
• 3 stalks Spring onion (chopped)‍
• 1 1/2 tsp Sriracha (or other hot sauce. Optional)‍
• 1 cup Cauliflower Rice (simply pulse cauliflower florets in a food processor until the cauliflower is the size of rice. Alternatively, grate cauliflower)

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Directions

1. Cook the brown rice according to package directions.
2. Meanwhile, add the tofu to a bowl with 1/2 tbsp of the tamari and all of the rice vinegar. Stir to combine and ensure the tofu is well coated.
3. Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
4. To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
5. Add the garlic and half of the spring onions and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender. Stir in the remaining spring onions. Season with additional tamari or salt if needed.
6. Divide between plates or bowls and enjoy!

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Notes

Leftovers: Refrigerate in an airtight container for up to four days.

Lower carbohydrate: Swap the brown rice to cauliflower rice.

No Edamame: Use green peas instead.

More Protein: Scramble in some eggs or add cooked chicken, pork, beef, or shrimp.