Thai Tofu Brown Rice Bowl | Heather Carey

Ingredients

• 1 cup of long grain brown rice
• 2 tablespoons neutral oil, such as canola
• 2 red peppers, sliced thin
• 1 yellow onion, sliced thin
• 3 large cloves garlic, minced or pressed
• 1 2-inch knob of fresh ginger, peeled and grated
• 1 14-ounce block extra firm tofu, cubed
• 1 small bunch scallions, chopped
• 1 large bunch baby spinach
• 1/2 cup salted, roasted peanuts (totally option but adds good texture and fats)
• 1 small bunch basil, sliced thin
• 1 large lime, juiced
• 1 1/2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons Thai fish sauce