What you'll be getting:

Thai Tofu with Rice

Per Serving

100 g tofu (tossed with a little oil) 

135 g veggies (cabbage, carrots, onions, green beans, red peppers, kale tossed in a little oil) 

1/2 c simmering sauce (coconut milk, green chilies, lemongrass, ginger, garlic, lime leaf, white vinegar, golden agave syrup) 

1/4 c basmati rice

Equipment needed: 1 pan (with lid), 1 pot of water 

Start by bringing up a pot of water to a full boil. Make sure it is large enough to hold the rice and will not boil over. When it comes to a boil, add your rice. 

Set a timer for 15 minutes. 

Start heating up your pan on medium-high heat. Add the tofu. 

Cook for 3 minutes, stirring only occasionally. 

After 3 minutes, add the veggies. 

Cook the veggies with tofu for 5 minutes. 

After the 5 minutes, add the sauce. The sauce is pretty mild, as far as Thai food is considered. If you, or your children, like milder tasting food I suggest using less sauce. 

Simmer on a low/medium heat for the remaining time on the rice timer. If you use less sauce, cover the veggies and cook on a low temperature so the veggies can steam a bit. Cook until the beans are tender. 

Drain rice after 15 minutes. 

Plate up rice and then top with veggies and tofu. 

From start to finish this dinner takes less than 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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