Ingredients
Rice
-Enough brown rice for 3-4 servings (I use Trader Joe's precooked vacuum sealed rice)
-large handful of cashews, roughly chopped
-3 pats of butter (sub oil if vegan)
-1/4 C veggie or chicken broth
-1.5 package of tofu, cut into fourths and pressed
-1/2 C veggie or chicken broth
-1 red bell pepper, julienned
-one red onion, julienned
~10 oz shiitake mushrooms (I did half shiitake, half cremini to save on cost)
-5 cloves of garlic, thinly sliced
-3 T of soy sauce, divided
-3 T of sesame oil, divided
-1 T honey or brown sugar
-1 T red or white vinegar
-crushed red pepper
-green onion (optional)
To prep
-About an 30 minutes before you're going to start, press your tofu by wrapping the tofu quarters in a towel or paper towels and setting something heavy on top of it.
-After 30 minutes, put your tofu slices in a shallow dish and pierce on both sides with a fork. Drizzle 1 T soy and 1 T sesame oil on top and brush slices completely coat. Let marinate while you continue to prep.
-Chop all your veggies and garlic
Steps
1. Put your rice, butter, 1/4 C broth, and cashews in a small pan and heat covered on low, stirring occasionally.
2. Heat a large pan or wok to medium high and add 1 T sesame oil. Saute onion for about 2-3 minutes, then add the bell pepper and saute for another 3 minutes.
3. Remove onion and pepper from pan and cover to keep warm.
4. Remove tofu from marinade and add to a grill pan or George Foreman. If you don't have either, you can just add it to another pan. You want it to grill for about 3 minutes on each side (or about 6 minutes total if you're using a Foreman).
5. Add another T sesame oil and then saute your mushrooms and garlic for about 3 minutes.
6. Add 1/2 C broth, 1 T honey, 1 T vinegar, 2 T soy, couple dashes of crushed red pepper to pan and bring to a simmer. Simmer for about 3-4 minutes or until sauce thickens.
7. Turn off everything and assemble your plates with rice, tofu, veggies, and top with mushroom sauce. Garnish with green onions if desired.
