Fresh Ginger (1 Tbsp)
using the back of a spoon and mince. Place into a small bowl. Mince
Garlic (2 cloves)
and place into a bowl with ginger and set aside. Pat the
Extra Firm Tofu (1)
dry with paper towels. Cut into half inch cubes and set aside.
Cut the ends from the
Baby Bok Choy (2)
and discard. Remove the leaves from the bok choy and place into medium bowl. Remove the seeds, pith, and stem from the
Yellow Bell Pepper (1)
and discard. Cut the pepper into thin strips and add to bowl with bok choy.
and then slice thinly on the bias. Set aside.
Remove stems from
Shiitake Mushrooms (4 oz)
and discard. Keep caps whole or slice to desired size. Add to bowl with yellow pepper and bok choy. In another small bowl, stir together the
Corn Starch (1 tsp)
and a quarter cup of water.
Tamari Soy Sauce (2 Tbsp)
, fresh ginger,
Sriracha (1/2 Tbsp)
garlic cloves, and
Sesame Oil (1 tsp)
into the cornstarch mixture and set aside.
Into a small saucepan, pour the
Brown Rice (2/3 cup)
one cup of water and the
Vegetable Base (1 pckg)
. Stir. Bring to a boil over medium high heat. When water begins to boil, stir once, cover, and reduce heat to low. Simmer for 23 minutes.
Remove rice from heat and fluff with a fork. Keep covered until plating.
Olive Oil (2 Tbsp)
to large saute pan over medium high heat. When oil is hot, add the super firm tofu in a single layer and saute until browned on all sides, about seven minutes.
Remove tofu from the pan. Add another tablespoon of olive oil to the pan over medium high heat. When oil is hot, add the carrot. Saute for two to three minutes.
Lower the heat to medium, add the mushrooms and cook for two minutes.
Add the yellow bell pepper and cook for two minutes more, stirring frequently.
Add bok choy and continue to cook for one minute. Remove pan from heat and you're ready to plate.
Place a scoop of brown rice in the center of two plates. Spread the rice into a line across the center. Top with tofu and vegetable mixture.
Serve with the spicy sauce and enjoy!