Stir-fry with Brown Rice and Spring Rolls

From Holly and Chris

Tofu and Vegetable Stir Fry
Tofu, cubed (I almost forgot to prep the tofu!)
Chinese 5 spice
Canola oil
Bragg
Broccoli, cut into small florets
Bell peppers, cut into strips
Scallions, sliced
Cilantro
Sesame Seeds

Cube the tofu, cook the liquid out, and brown in a little canola oil. At the end of the browning, add Chinese 5 spice and Bragg to the pan to add flavor. Set aside to add to the stirfry.

Heat canola oil in a wok over meduim high heat and add veggies. Stirfry until turns bright green. Spoon over brown rice and top with tofu, Vietnamese sauce, cilantro, and sesame seeds.

Tangy Vietnamese Sauce
Sirach or Chili Paste, to taste

6 TBSP Bragg

6 TBSP Rice-wine vinegar

3 TBSP Sugar

1 Tsp Ginger

2 Garlic Cloves

1 tsp corn starch

2 TBSP water

Juice of two limes ( at end, once cooked and starch added)

Add chile paste through water in ingredient list above to a pan and stir over medium heat. Once it thickens, add lime juice.

Brown rice

I added some lemon grass to the rice cooker.

Spring Rolls

Rice paper wraps
Rice stick noodles
Tofu, cut into 1/2 in. cakes
Bragg
Garlic
Ginger
Bean sprouts
Mint, remove stems
Cilantro, remove stems
Hoisin sauce
Peanut butter

Quickly marinate the tofu in Bragg, garlic, and ginger. Use a grill pan to grill the tofu cakes. After they cool, cut into strips.

Cook rice stick noodles - be careful not to overcook.

Soak a wrap in hot water until pliable (a few seconds - they will disintegrate if you soak for too long) . Add noodles, herbs, tofu, and bean sprouts.
Wrap into spring roll shape. Repeat.

Serve with sauce of 2/3 Hoisin to 1/3 peanut butter. I added water to thin the sauce further.

Total Cost = $33