Yield: 4-6 servings
1 Tbsp Olive oil
1 small Onion, chopped
1 cup Brown Rice
2-1/2 cups Water
2 Tbsp Cilantro; roughly chopped
2 Tbsp Parsley; roughly chopped
To taste Kosher salt and freshly ground black pepper
6 each Won ton skins
As needed Pam, or other food release spray
1 recipe Marinated Tofu (recipe follows)
1 large Avocado (or two small), diced
To taste Ancho chile powder
1 each Lime, juice of
2-4 oz Arugula and / or baby greens
1 each Green onion, sliced
1. Heat a medium saucepan over medium heat, add the olive oil and the onion and cook until softened, about 5 minutes. Stir in the rice, then add the water and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 30-35 minutes. Fluff with a fork a few times and stir the cilantro and parsley into the rice. Season with salt & pepper and set aside.
2. Meanwhile, preheat your oven to 400 degrees. Cut the wontons wrappers into thin strips and spread out on a baking sheet. Bake for 5 minutes or so until crisp and lightly browned; set aside.
3. Heat a medium sauté pan over medium high heat; give the pan a quick spray with the Pam. Drain the tofu and reserve the marinade. Add the tofu to the hot sauté pan and heat through; about 5 minutes or so.
4. Combine the avocado, chile powder and lime in a mixing bowl. Stir and season with salt & pepper. Assemble the dish: Arrange the rice on a serving platter and top with the greens. Spoon the tofu over the greens and drizzle with some of the reserved marinade; top with the avocado. Sprinkle with the crisp won ton skins and green onions.
14 oz Firm tofu, diced
2 tsp Ginger, minced
2 Tbsp Soy sauce
1. Whisk together ginger and soy in a small mixing bowl; add the tofu and toss to coat. Cover and refrigerate at least 1 hour, stirring frequently to ensure all sides are exposed to the marinade.