1 1/3cupbrown rice(we used a mix of brown and wild rice)
5clovesgarlic
6-8green onion
2-3bell pepper
1packagesnow peas(approximately 200g)
2cupmushrooms
3carrot(medium size)
salt and pepper(to taste)
2tbspsesame seeds(optional)
Sauce
1 1/2tbsptoasted sesame oil
3 1/2tbspsoy sauce(low sodium)
2tsp sambal oelek(or any chili sauce)
4-5tbsp brown sugar
3tbspnatural peanut butter
Instructions
Place rack at center of oven and preheat to 425 degrees F
Remove tofu from package, dry with paper towel to remove any excess liquid, cube, and place in bowl. Toss with 1 tbsp sesame oil, 1/2 tbsp soy sauce and 1/2 tsp sambal
Bake tofu on lightly oiled pan for 20 minutes on 1 side and then for 10 minutes on second side. Cook rice as per package instructions and then set aside
Prepare sauce by blending together sesame oil, soy, sambal, brown sugar and peanut butter. Set aside.
Mince garlic, slice green onions, peppers, mushrooms, snow peas and chop carrots into thin matchsticks
Saute garlic (in 1 tsp oil) at medium heat for 1 minute. Add mushrooms, sprinkle with salt and pepper if desired and saute 4-5 minutes.
Add carrots and cook 2-4 minutes. Add peppers with few teaspoons of sauce and cook 6-8 minutes at medium-high heat until peppers begin to soften
Add snow peas, tofu, 1/3 sauce and cook covered 3-5 minutes at medium heat
Increase heat to high, add green onions and another 1/3 of sauce. Cook additional 2-3 minutes
Plate rice and top with stir fry, a light drizzle of leftover sauce and sesame seeds as desired