Servings 2-3
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Skill Level Easy

Ingredients

  • 2/3 cup Cal & Gary's Brown Rice
  • 1 1/3 cup water

Ginger Tamari Tofu

  • 1 tbsp neutral oil
  • 200 grams extra-firm tofu, diced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Tamari or Soy Sauce
  • Pinch of chili flakes, optional

Peanut Sauce

  • 1/2 cup Natural Peanut Butter
  • 1/3 cup warm water
  • 2 tbsp Tamari or Soy Sauce
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • 1 tsp sesame oil
  • 1/2 tsp cane sugar
  • Pinch of chili flakes, optional

Fresh Veggies & To Serve

  • 1/2 cup red cabbage, thinly sliced
  • 1 mini cucumber, sliced
  • 1 carrot, shredded or peeled into ribbons
  • 1/2 Founders & Farmers bell pepper, thinly sliced
  • 2 tbsp cilantro
  • 2 tsp black sesame seeds
  • 1 avocado, sliced

How to make it

Ingredients
  1. In a small saucepan, bring rice and water to a boil.
  2. Reduce the heat and simmer, covered, for 30-35 minutes until all the water is absorbed.
Ginger-Tamari Tofu
  1. Heat up a medium pan on medium heat
  2. Add oil and allow it to warm up.
  3. Add tofu and ginger, and sear on medium heat for 5 minutes, making sure to mix it so it doesn’t burn
  4. Add tamari/soy sauce and chili flakes, reduce the heat and cook on low heat for 3 more minutes.
Peanut Sauce & Assembly
  1. Place all ingredients in a small bowl and whisk well into a creamy texture.
  2. In two bowls, layer; rice, fresh vegetables, ginger-tamari tofu, cilantro, black sesame seeds, avocado, and peanut sauce.
Share

Ingredients

  • 2/3 cup Cal & Gary's Brown Rice
  • 1 1/3 cup water

Ginger Tamari Tofu

  • 1 tbsp neutral oil
  • 200 grams extra-firm tofu, diced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Tamari or Soy Sauce
  • Pinch of chili flakes, optional

Peanut Sauce

  • 1/2 cup Natural Peanut Butter
  • 1/3 cup warm water
  • 2 tbsp Tamari or Soy Sauce
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • 1 tsp sesame oil
  • 1/2 tsp cane sugar
  • Pinch of chili flakes, optional

Fresh Veggies & To Serve

  • 1/2 cup red cabbage, thinly sliced
  • 1 mini cucumber, sliced
  • 1 carrot, shredded or peeled into ribbons
  • 1/2 Founders & Farmers bell pepper, thinly sliced
  • 2 tbsp cilantro
  • 2 tsp black sesame seeds
  • 1 avocado, sliced

Related Recipes

See more recipes
Dinner Poultry

White Wine Roasted Turkey with White Wine Gravy
Beef Dinner Lunch

Cal & Gary's Steak Spice Italian Sandwich
Dinner Lunch Poultry

Lemon Garlic Chicken Thighs & Potatoes