Asian Vegetable & Tofu Brown Rice

Broccoli, fresh, 2 cup, chopped (remove)
*Snap peas, 1.5 cup (remove)
Carrots, raw, 1 cup, chopped (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, .125 cup (remove)
Cabbage, fresh, 1 cup, chopped (remove)
Cabbage, red, fresh, 1 cup, chopped (remove)
Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), 6 tsp (remove)
Rapunzel Vegan Vegetable Bullion w/ Sea Salt & Herbs, 1 serving (remove)
*Black Bean Garlic Sauce(Lee Kum Kee Brand), 2 tbsp (remove)
*Kikkoman Rice Wine (Mirin) (1 Serving =2 TBSP), 1 serving (remove)
*Pampered Chef Asian Seasoning, 1.5 tsp (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
*Trader Joe's - Organic Baked Tofu, Teriyaki Flavor (100g / Piece), 100 gram(s) (remove)
Brown Rice Mahatma Natural Whole Grain Rice (1/4 cup), 1 cup (remove)
*Oil Sesame Hot Chili 3 tsp=120cals by tsp Sun Luck, 2 tsp (remove)
Waterchestnuts (water chestnuts), 142 grams (remove)

Also delicious as a cold rice salad.

Chop broccoli, snap peas, & carrots in to bite size pieces. Finely dice onion & garlic, and cut thin shreds of cabbage. Bring water to boil for rice (prepare as directed by package). Heat deep pan / wok / dutch oven & add evoo. Add onions - cook 2-3 minutes until start to turn translucent. Add carrots, water chestnuts, & snap peas. Cook 2-3 more minutes. Add bullion & spices and combine well. Add black pean sauce, and then mix in cabbage & broccoli. Bring mixture up to sizzle, and add mirin. Cook for 5-7 minutes reducing the sauce, and add chopped tofu. Turn off heat. Keep in warm pan on stove top. Once the rice is done, stir in chili oil, and then combine & serve.

Serving Size: 4 servings