Is there actually something healthy that has the word “fried” in it?!! Well, yes, there is. This is one of my favorite meals because it’s easy, I can toss in whatever veggies I feel like, and for whatever reason, it just makes me happy.
As I was about to publish this, I noticed in the ingredient list I had accidentally typed “finger” instead of “ginger.” Don’t make the same mistake. Use ginger, not finger. 😉
Ingredients:
1 1/4 Cups brown rice
2 1/2 Cups water
2 Tbs sesame oil
1 Pound firm tofu, rinsed and cubed
1 Onion, diced
1 Carrot, diced
1 Garlic clove, minced
1 Tbs ginger, minced
1 1/2 Tbs wheat-free tamari
1 Tbs brown rice vinegar
1 Tbs white wine
2 Cups frozen green peas
2 Scallions, sliced
Directions:
Place the rice in a saucepan, and add the water. Bring to a boil, cover, and reduce to simmer on low for 40 minutes until the rice is cooked through and the water is gone.
In a large sauté pan, heat the sesame oil over medium high heat. Add the tofu and sear for a minute on each side. Gently remove the tofu from the pan and set aside.
In the same pan, add the onions and carrots and sauté until tender, then add the garlic and ginger and sauté a few minutes more.
Add the rice and mix together. Allow to sit until the rice starts to get a little crusty on the bottom.
In a small bowl, combine the tamari, vinegar, and wine. Pour over the rice and then stir to combine.
Allow the rice to get slightly crusty again, then stir. Add back the tofu, add the peas and scallions, and stir gently to combine.
Continue to sauté until the peas are warmed through, then serve.
