Ingredients

• 2 cups Cooked Brown Rice (cooked, leftover)
• 1 tbsp Sesame Oil
• 1 block Extra Firm Tofu (crumbled)
• 1 White Onion (medium, diced)
• 3 stalks Celery (diced)
• 2 cups Frozen Peas & Carrots
• 1/4 cup Cashews
• 3 tbsps Low Sodium Soy Sauce
• 1 stalk Green Onion
• 1 tbsp Sesame Seeds

Directions

1. Cook rice according to package directions now or use leftover rice
2. While rice is cooking, start by preparing your tofu. Drain and pat dry, then crumble your firm tofu by hand.
3. Heat sesame oil in a large pan over medium heat. Once the pan is hot, add the crumbled tofu and heat stirring only occasionally until it starts to brown (about 5-6 minutes). If it is not browning after 5 minutes, increase the heat slightly but be careful it doesn’t burn.
4. Still on medium heat, add the onion and celery and continue cooking for 5 minutes. Add the mixed vegetables and cashews and cook for an additional 5 minutes.
5. Add the brown rice, along with the soy sauce; mix to combine. Cook for 2-3 minutes until heated through.
6. Divide into bowls and garnish with green onion slices and sesame seeds

Notes

More flavour: add a pinch of Chinese Five Spice. if you have an extra 5 minutes, mince 2 cloves garlic and a 1-inch piece of ginger and add this to your onion and celery.