THE CORVALLIS CARROT
What you'll be getting:
Tofu Stir Fry
100 g tofu, drained and tossed with liquid aminos
125g veggies (cabbage, bean sprouts, maitake mushrooms, carrots, broccoli, kale)
1/4 c quick cook brown rice
1 T oil
2 oz stir fry sauce (tamarind paste, red curry paste, sugar, liquid aminos, ginger, tahini, seasoned rice vinegar)
Equipment needed: Pot of water for rice, pot large enough for all other ingredients
Bring a pot of water to boil, you do not have to measure the water, but make sure that you have enough to freely boil the rice, like you would pasta. When the water is boiling, add rice. Set a timer for 15 minutes.
Start heating up a large pot. When hot, add the oil and tofu. Cook tofu until it begins to brown, stirring occasionally.
When the timer for the rice goes off, drain it and then drizzle the sauce onto the stir fry.
When tofu has started to brown add the veggies. Saute for 2-3 minutes on high heat and then turn off the heat and place a lid on the pot to help steam the veggies. Let the veggies sit in the pot until the timer for the rice goes off.
Toss the veggies and tofu in the sauce until they are completely coated, plate up rice and then top with the stir fry. From start to finish this dinner takes just over 15 minutes to make. Enjoy.