1 cup brown rice, dry
1 block extra-firm tofu, drained and cubed
6 cups broccoli florets
2 cups carrots, peeled, and sliced into thin, 4″ long pieces
1/3 cup + 1 Tbsp nut butter (almond, cashew, peanut, etc.)
1″ piece ginger, peeled and diced
6 cloves garlic, chopped
3 Tbsp cup low-sodium soy sauce
2 Tbsp sugar
1 Tbsp toasted sesame oil
2 Tbsp seasoned rice vinegar
3 Tbsp water
1 T sesame seeds
Preheat oven to 475° F.
Cook 1 cup of brown rice according to directions.
Meanwhile, cube tofu. Spray a ceramic or glass 9×13 dish with non-stick spray. Arrange tofu in a single layer in the dish. Spray tofu with non-stick spray. Season with salt and pepper, if desired.
Bake tofu for 30 minutes, stirring and rotating tofu every 10 minutes.
In a food processor, mix together nut butter, ginger, garlic, soy sauce, sugar, oil, vinegar, and water. Set aside.
With 5 minutes left to cook on the rice and tofu, steam vegetables in a steamer bag, or place into a large dish and cover. Microwave for 4-4 1/2 minutes or until cooked al dente.
When rice is cooked, stir in half of the nut sauce. Plate rice and top with tofu and veggies. Drizzle with an additional 1-2 tablespoons of nut sauce and sesame seeds. Serve immediately. Yield: 4 servings.
Nutrition Information (per serving): 565 calories; 25 g. fat; 0 mg. cholesterol; 642 mg. sodium; 52.5 g. carbohydrate; 10 g. fiber; 16 g. sugar; 24.8 g. protein