1 crown of broccoli, chopped into bite sized pieces
2 medium carrots, sliced
2/3 C Agave nectar
3 Tbsp low sodium soy sauce
1 Tbsp finely minced ginger
2 Tbsp sesame oil
2 Tbsp Mirin
2 cloves garlic, minced
1-2 tsp red chili flakes, optional
Stir sauce ingredients together in a sauce pot, simmer sauce over low heat, stirring occasionally.
Cook brown rice according to package directions.
Drain and press tofu so excess liquid is expelled. Cut tofu into 1 inch by 1 inch cubes and dust lightly with corn starch. Heat 1/2 inch of vegetable oil in a frying pan. Fry tofu under golden brown, turning as necessary to cook all sides. Remove tofu and drain on a plate.
Add veggies to steamer basket of rice cooker or cook in a steamer basket over a pot of boiling water.
Toss cooked veggies with tofu and sauce. Serve over brown rice.
I am a working woman with a passion for all things food related; I love to grow it, cook it, and most importantly eat it! While I have been known to fix my share of extravagant meals, these days I am budget minded. With a well stocked pantry, a home garden, and some ingenuity scrumptious fare is right around the corner!