gluten free | vegetarian | dairy free | egg free | vegan

30 minutes or less | batch prep

What You’ll Need:

2 c dry brown rice

1/2 purple onion, minced

2 Tbsp fresh ginger, minced

1 Tbsp sesame oil

3 Tbsp peanut oil

1/4 tsp sea salt

1 broccoli crown, broken into florets

1/2 bag slaw mix, any variety

1 bag snow peas, or sugar snap peas (about 2c)

1 block firm tofu, pressed

½ c filtered water

¼ c Tamari

2 tsp raw sugar

For Serving:

¼ c roasted, unsalted peanuts

OPTIONAL: 2 Tbsp Sriracha

Combine rice with 4 c lightly salted water. Prepare rice on stovetop, or in rice cooker, according to package instructions.

Then, slice tofu in half lengthwise. Press by layering on a plate; tea towel, tofu, tea towel, another plate. Apply light pressure to top plate to begin to release water from tofu. Set aside.

Heat oils & salt in a in a large frying pan or Wok. Add onion & ginger, cooking until aromatic.

Cube tofu & add remaining ingredients to frying pan (except for peanuts!) Toss to coat.

Saute for about 10 minutes (longer if you prefer less al dente veggies)

Divide rice & stir fry equally into (4) containers for easy grab & go lunches throughout the week, or dive right in! Sprinkle with peanuts just before serving.

Serves 4.