Ingredients

• 1/2 cup Brown Rice
• 175 grams Tofu (extra-firm, pressed then crumbled into pieces)
• 2 tbsp. Tamari (divided)
• 1 tbsp. Rice Vinegar
• 1 1/2 tsps. Sesame Oil
• 1 Carrot (medium, peeled and chopped)
• 1/2 cup Frozen Edamame (thawed)
• 1/3 cup Water
• 2 Garlic cloves (minced)
• 3 Green Onion Stalks (chopped, divided)
• 1 1/2 siracha Sriracha
• 1 cup Cauliflower Rice

Instructions

1. Cook the rice according to package directions.
2. Meanwhile, add the tofu to a bowl with 1/4 of the tamari and the rice vinegar.
3. Stir to combine and ensure the tofu is well coated.
4. Heat the sesame oil over medium heat.
5. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
6. To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
7. Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
8. Stir in the remaining green onions.
9. Season with additional tamari or salt if needed.
10. Divide between plates or bowls and enjoy!