Brown Rice Base and quinoa
3 cups cooked brown rice and 1 cup of red quinoa (1 cup brown rice + 2.5 cups vegetable stock)
1 tbsp sesame oil or olive oil
3 cups broccoli florets
2 cups zucchini, quartered and cut into ½ inch slices
2 cup white button mushrooms, quartered
Teriyaki Almond Tofu
1 block firm or extra-firm tofu, cubed
½ tbsp sesame oil
Teriyaki Peanut Sauce
4 tbsp soy sauce
3 cloves garlic, minced
1 tbsp brown sugar1 tbsp Almond butter or peanut butter
2 tbsp sesame oil
1 tbsp sesame seeds
water to thin the sauce
Preparing the brown rice and quinoa
boil together the quinoa and brown rice with the vegetable stock until is done.
Preparing the Teriyaki Almond Sauce
In a medium sized bowl, combine all of the sauce ingredients and blend to create a sauce.
Pan-frying the tofu
Heat 1 tbsp of sesame oil or avocado oil in a wok or skillet over medium-high heat.
Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.
Flip each piece and brown the other side, cook for another 3-4 minutes.
Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you've cooked your vegetables.
Stir-frying the vegetables
Heat 1 tbsp olive oil in a wok over medium-high heat.
Add 3 heads of garlic minced
Add the broccoli florets, zucchini and the mushroom and cook for 2 minutes, stirring regularly.
Add a few dashes of soy sauce and cook until sauce gone and vegetables are cooked . Pour into a bowl and set aside.
Finishing the Teriyaki Peanut Tofu
Reheat your wok and pour the tofu and sauce mixture into the hot pan.
The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
Once the sauce is thick (about 1-1.5 minutes) remove from heat.
Serve the ¼ of the vegetables and ¼ of the tofu on a bed of brown rice (about ¾ cup).