Coconut Sweet Chili Sauce + Crispy Tofu Stir Fry
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Cooking tools:
- Cast iron skillet
- Mason jar
- Tofu press
- Pan
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plate
- Refrigerator
- Freezer
Ingredients
- 1 can lite coconut milk
- 1/2 cup sweet chili sauce
- 3 tbs Bragg’s liquid aminos or soy sauce
- 4 tsp lime juice
- 1/2-1 tsp red pepper flakes
- 3 cups cauliflower florets, cut into bite size pieces
- 3 cups green beans, cut into bite size pieces
- 3 tbs sesame oil
- salt
- pepper
- 1 pkg / 14 oz of extra firm tofu, pressed & cut into small bite size pieces
- 2 tbs grape seed oil
- 1 tsp seasoning (such as garlic powder, curry powder, chili powder; optional)
- 2 cups uncooked brown rice
- 4 1/2 cups water
- 1/2 tsp salt
- 1/4 cup raw cashews, chopped
- 1/4 cup cilantro, roughly chopped
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