Thai Broccoli Bowl
Many of us are still reeling from the amount of holiday eating and drinking we did this past week. Hop on the Meatless Monday band wagon and make a bowl of veggie and tempeh awesomeness to get you and your family back on tract. Today's recipe is a remake of a restaurant favorite of mine, Thai Peanut Tofu, from Sunrise Cafe . This is one of my "go to's" that I make at least once a week. I change the veggies to incorporate whatever I have on hand. To ensure that quick meals have tons of flavor using fresh garlic and ginger are key. To keep ginger root fresh store it in the freezer and pull it out whenever you need it!
1 cup short grain brown rice
2 tbs olive oil
3 garlic cloves chopped
2 tsp fresh chopped ginger root
Place rice and other ingredients into a medium sized sauce pan. Toast rice for 2-3 minutes on medium to high heat. Add 2 cups water to rice. Bring to a boil, then cover and simmer for 20-25 minutes until rice is tender.
2 cups fresh broccoli florets
Add broccoli to the pot of cooking rice when there is around 5 minutes left of cooking.
1 package tempeh sliced into small chunks
Saute tempeh in a bit of olive oil to brown
Combine the rice with broccoli and tempeh in a bowl. Top with liquid aminos , has a similar flavor to soy sauce, and 1 Tbs of Mrs. Chuns Thai Peanut Sauce . It's easy to go overboard with sauces, with this specific one I like to add 1 Tbs of the peanut sauce to 1 Tbs rice wine vinegar. This makes it seem like I'm getting more with the same calorie amount!
