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Asian Rice Bowl with Tofu and Broccoli (original recipe)
For the Asian Pesto:
2 teaspoons or 2 slices ginger root, minced
5 tablespoons soy sauce or tamari
2 tablespoons sesame oil, toasted sesame oil preferred
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon red chili pepper flakes
1/4 cup raw peanuts
1 bunch cilantro, finely chopped
3 cloves of garlic, minced
1/4 cup finely chopped scallions
Put pesto ingredients into a food processor and blend.
For the rice:
3/4 cup of Asian multi-grain rice; if unavailable, use brown rice or Asian white rice
1/4 package of firm tofu, cut into small cubes
1/4 cup broccoli, cut into small pieces
Cook rice according to instructions. Lightly boil the broccoli, retaining its color.
Mix pesto, rice, tofu, and broccoli.
Serving suggestion: I like to garnish with thin, curled carrot strips and top the rice bowl with some more peanuts.
Add less garlic and chili pepper flakes, to taste, if too spicy.
Jeannie Linsavage
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