Ingredients
- null 1 cup Jasmati® Rice
- null 1 ½ cup water
- null ¼ tsp salt
- null 1 Tbsp coconut oil
- null 2 inch ginger root
- null ½ white onion in julienne around 1 ½ cup
- null 1 cup julienne carrots
- null 1 cup julienne bell peppers
- null 1 cup Brussels sprouts leaves
- null 1 Tbsp coconut oil
- null ¼ tsp salt
- null 1 cup cubed extra firm tofu
- null ¼ cup tamari / soy sauce
- null ¼ tsp parsley
- null ¼ tsp onion powder
- null ¼ tsp garlic powder
- null ¼ tsp sesame seeds
- null 1 Tbsp sesame oil
- null ¼ cup scallions
- null hint of lemon zest
- null Additional sesame seeds for decoration
Instructions
- In a pan add coconut oil, salt and ginger. Sauté for 1 minute. Add water and when it starts to boil add rice.
- Let it simmer for 15 minutes covered. Remove ginger root before serving.
- In a preheated pan add coconut oil, onion and salt.
- After 1 minute add carrots.
- After 1 minute add peppers and Brussels sprouts leaves.
- Turn of heat and mix into cooked rice.
- Add all marinade ingredients in a bowl and marinate minimum 5 min or overnight for extra flavor.
- In a preheated pan sear 5 min per side with sesame oil.
- Mix into rice and veggies and serve with scallions and additional sesame seeds.