Shaved brussels sprouts
Broccoli, cut into bite-sized pieces
Jasmine rice
Sriracha
Cooking oil of your choice
Light soy sauce
Brown sugar
White pepper (black's fine too)
Clove of garlic, pressed into a paste
Lime
Orange
Cilantro, chopped
Basil, chopped
Cashews, roughly chopped
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Add the dry rice to a pot over high heat, stirring constantly until well toasted and light tan in color, about 5 minutes. Add water and salt, cover, and simmer for 15 min.
Add some oil to a frying pan over medium-high heat, add the tofu, season with salt, soy sauce, and sriracha, and fry for 10 minutes, flipping the pieces occasionally to brown all sides.
Rub the broccoli and brussels sprouts with oil, sprinkle with salt, and broil until lightly charred, about 10 minutes.
In a small sauce pan, combine oil, garlic, sriracha, soy sauce, sugar, and lots of pepper, and cook over medium heat until slightly reduced and bubbly, whisking occasionally. Careful not to burn it. Remove from heat and whisk in lime and orange juice. Pour the sauce over the vegetables and toss until well coated.
Plate the vegetables and tofu over the rice. Garnish with cilantro, basil, cashews, a squirt of sriracha, and a wedge of lime.
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