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About the Dish

  • Brown Rice

    Brown Rice

  • Tofu

    Tofu

  • Turmeric

    Turmeric

  • Nutritional Yeast

    Nutritional Yeast

  • Tamari

    Tamari

  • Mixed Nuts

    Mixed Nuts

  • Sriracha

    Sriracha

  • Spring Onion

    Spring Onion

  • Carrot

    Carrot

  • Benne Seed

    Benne Seed

  • Winter Greens

    Winter Greens

  • Garlic

    Garlic

METHOD

1
Make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
2
In a mixing bowl combine tofu, turmeric, nutritional yeast, tamari and 1/2 teaspoon cooking oil. Stir gently to thoroughly coat tofu in marinade, and set aside at room temperature.
3
Prepare your mise en place: Trim roots from green onions and discard. Cut white part of green onion into 1-inch lengths, and finely chop the green part, keeping the white and green parts separate. Cut carrots in half lengthwise, then slice thinly at an angle. Trim tips from sugar snaps and discard; cut sugar snaps in half at an angle.
4
Heat a sauté pan over medium heat. Add 1/2 teaspoon cooking oil and mixed nuts. Stir frequently until the nuts are lightly browned. Stir in 1/2 packet sriracha for a nicely spiced, but not too hot, garnish for your final dish, or add more as desired. Transfer nuts to a small bowl and set aside. Increase heat to medium-high. Add 1/2 teaspoon cooking oil, then onion whites. Cook just until they become slightly translucent, 2-3 minutes. Season to taste with kosher salt. Transfer to a plate or bowl, and set aside.
5
Increase heat to medium-high. Add 1/2 teaspoon cooking oil, then onion whites. Cook just until they become slightly translucent, 2-3 minutes. Add half of garlic, and cook, stirring, 1 minute more. Season to taste with kosher salt. Transfer to a plate or bowl, and set aside. To the sauté pan add 1/2 teaspoon cooking oil, then carrots. Cook until carrots are slightly tender, 2-3 minutes. Stir in sugar snap peas, and cook until they just start to darken, 1-2 minutes more. Season to taste with kosher salt. Transfer to plate with the onions, and set aside.
6
To the sauté pan add remaining 1/2 teaspoon cooking oil. When the oil is hot, add tofu in an even layer. Cook until brown on the bottom, 3-4 minutes. Turn the pieces over, and cook until brown on the opposite side, about 2 minutes more.
7
Fluff rice with a fork, and divide between 2 bowls. Top each with half of the tofu and sautéd vegetables. Garnish with chopped onion greens, spiced nuts and benne seeds. Enjoy!