Hello everyone!! Hopefully you aren’t being subjected to the extreme cold temperatures like we are here in the Midwest! Is it Spring yet?! Yeah, unfortunately we aren’t even close yet. Until then, try this delicious dish!!! I’ve been working out a lot harder lately, so I thought it would be a good idea to add more protein to my diet. That means tofu!! (And tempeh and other soy goodies). But, in this case, tofu. I really like tofu! It’s all in how you cook it and season it, but in this case it turned out absolutely delicious! I just have to figure out how to cook it without it sticking to the pan and making a very difficult to clean mess! If anyone has any suggestions, I’d love to hear them. I tried using avocado oil but that didn’t work.
Besides tofu, I used my fancy wild rice mix, bell peppers, matchstick carrots, broccoli, mung bean sprouts, sugar snap peas, an onion, mushrooms, and roasted, unsalted peanuts. I also used a lemon and soy sauce to season the dish.
To start, get the rice cooking in some vegetable stock. While the rice is cooking, add the mushrooms, peppers, bean sprouts, onions, and carrots to a large pan wiht some water, allowing it to steam and cook for some time.
I steamed the broccoli and snap peas in the steamer for a bit before adding them to the pan with the other vegetables.
You’ll need to pat the tofu dry to get the excess moisture out. This usually involves paper towels and some weight on it.
Once the veggies are cooked, set them aside in a bowl.
Cook the tofu, coating it with some soy sauce to add flavor.
When the rice is done you will use that as the base for your meal. Top the rice with some vegetables. Toast the peanuts in the toaster oven and add them to the dish.
Add the tofu to the dish and you are ready to enjoy this flavorful meal!!