Tofu and Veggie Brown Rice Bowl

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Yield: 4

INGREDIENTS & AMOUNTS:

1 1/3 cup brown rice, short grain, dry

1 1/3 tbsp fresh ginger, peeled and chopped

3 1/3 cup coconut water

1/2 tbsp red wine vinegar

1 tbsp light soy sauce

2/3 cup onions, scallions

1 1/3 tbsp olive oil

18.5 oz tofu, extra firm

2/3 cup carrots, diced

2 2/3 cup coarsely chopped celery

2 1/2 garlic cloves, minced

INSTRUCTIONS:

1. In a medium saucepan, bring the rice, ginger and coconut water to a boil. Reduce the heat to low. Cover and simmer until the liquid is absorbed and

the rice is cooked – about 45 to 60 minutes. Fluff with a fork and set aside.

2. Meanwhile, in a small bowl, whisk the soy sauce, vinegar and scallion and set aside.

3. Press dry the extra-firm tofu, and cut into 3/4-inch cubes.

4. In a large skillet, heat the oil over high heat. Add the tofu and stir-fry until golden, about 5 minutes. Add the carrot, celery, and garlic. Stir-fry until the

veggies are crisp-tender, about 5 to 7 minutes.

5. Add the soy sauce mixture and toss the tofu and veggies until coated, about 1 minute. Stir in the rice to reheat, about 1 minute.