So this is one of those “bastardized” Asian meals I mentioned the other day. But it’s super flavorful, healthy, and has enough Asian standards to keep it interesting (e.g., soy sauce, citrus notes, veggies, no animal fats). Plus, it’s pretty simple to pull together. The recipe is also from a cookbook I let linger on my pantry shelf far too long: “Super Natural Cooking” by Heidi Swanson, the founder of 101cookbooks.com (a great site to keep on heavy rotation if you’re looking for natural, healthier alternatives to your standard fare).
I omitted the seaweed and green onions and subbed in equal parts honey for the sugar. I also added vegetables (carrots and cauliflower here). At first glance, it looks like a lot of separate pieces, but you can multitask some pans and saute veggies on one side of a large pan while you saute the tofu on the other side. And yes, there is tofu in this. A meatier protein could easily be subbed in here, especially chicken or fish. But really, tofu is worth trying out in this recipe. Sauteeing tofu lends it a better texture than the usual mushiness sometimes attributed to it. The tofu isn’t initially seasoned, but it becomes so when stirred in with a brown rice that is flavored perfectly with soy sauce, rice wine vinegar, citrus, and a touch of sweetness. Just trust me on this one; if you’re already bloated by those rich (but delicious) holiday foods, this is a great palate cleanser. Plus, there’s enough left over (if you’re feeding two) for lunch the next day (the beautiful/odd thing about tofu is that it keeps its shape for days to come, so reheating in the microwave does the trick). Feel free to add or sub in desired veggies such as mushrooms (especially if you want a meatier texture without the meat), cabbage, broccoli, etc. This dish lends itself well to personalization.