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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 611 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 crowns broccoli
  • 4 medium carrots
  • 2 (12 oz) pkg extra firm tofu
  • 2 cloves garlic
  • 2 (1 inch) pieces ginger root
  • 1 cup jasmine rice
  • 1 lime
  • black pepper
  • crushed red pepper
  • honey
  • natural peanut butter
  • salt
  • sesame seeds
  • soy sauce
  • virgin coconut oil

Instructions

  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water to the saucepan; bring the mixture to a boil over high heat.
    • 1 cup jasmine rice
    • 16 fl oz (2 cups) water
  2. Wash and dry the fresh produce.
    • 2 crowns broccoli
    • 4 medium carrots
    • 2 (1 inch) pieces ginger root
    • 1 lime
  3. Peel and grate or mince the ginger; transfer to a small bowl.
  4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  5. Preheat a skillet over medium-high heat.
  6. While the skillet heats up, drain and large dice the tofu (cut into ¾-inch cubes); place the cubes on paper towels or a clean towel and pat dry.
    • 2 (12 oz) pkg extra firm tofu
  7. Once the skillet is hot, add coconut oil and swirl to coat the bottom, then add the ginger and cook until fragrant, 15 to 30 seconds.
    • 2 tbsp virgin coconut oil
  8. Add the tofu to the skillet and season with salt and pepper; cook, stirring occasionally, until golden brown, 8 to 10 minutes. Once done, remove skillet from the heat.
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Cut the broccoli heads into small, bite-sized florets and thinly slice the thicker stem portions; transfer to a medium bowl.
  10. Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots. Transfer to a medium bowl.
  11. Once the tofu has been transferred, add the broccoli to the skillet and cook until slightly softened, 2 to 3 minutes.
  12. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl (that will be used to make the dressing).
    • 2 cloves garlic
  13. Juice the lime and add to the garlic.
  14. Add peanut butter, soy sauce, water, honey, and crushed red pepper to the garlic, and lime juice; whisk together until well combined.
    • 6 tbsp natural peanut butter
    • 2 tbsp soy sauce
    • 4 tbsp water
    • 2 tsp honey
    • ¼ tsp crushed red pepper
  15. To serve, arrange rice, tofu, broccoli, and carrots in a bowl, then drizzle with the peanut sauce, and sprinkle with the sesame seeds. Enjoy!
    • 2 tsp sesame seeds

Nutrition per Serving

Calories
611
Fat
31g
Net Carbs
55g
Protein
30g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • grater (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • spatula
  • stainless steel skillet
  • vegetable peeler
  • whisk or fork