Tasty Planner - Recipe - Brown Rice Supper with Tofu, Roasted Peanut Sauce, and Stir-fried Carrots by Sarah Cavanagh

Instructions

1. Rinse the rice, put in a pot with 3 3/4 cup water and the salt, and bring to a boil. Reduce the heat to low and cook, tightly covered, until done, about 40 minutes.

2. Cut the carrots diagonally, rolling a quarter turn each time you slice to make attractive, irregular sliced pieces- thus, the roll cut.

3. Heat the oil in a wok or skillet. WHen hot, add the ginger, then the carrots. Stirfry for several min, then add a few tsp soy sauce and stir fry for 1 minute more. Pour in 1/2 cup or so of water, cover the pan, and cook until the carrots are tender, 5 or more minutes, depending on their size. Remove the lid, add the scallions, and cook until the liquid is reduced to a glaze. Taste a carrot and season with sea salt if needed.

4. Slice the tofu into 1/2 inch triangles or rectangles. Heat a large nonstick skillet. Add the tofu, sprinkle it with salt, and cook over medhigh heat until the water cooks out and the tofu starts to color nicely. Turn and cook on the second side until golden, about 10 minutes total. Add a little soy or ponzu sauce to the pan to glaze the tofu.

5. Reheat the carrots if necessary. Serve the rice, the carrots, and the tofu on the same plate and pass the peanut sauce.