Not the greatest picture BUT this was one of the easiest and most healthy dinners I have made in a long time. Even though I have been making a lot of Trader Joe’s mentions lately, it should be noted that everything in this recipe was purchased at TJ’s and the whole darn shopping list totaled around $15. Riley and I had it for dinner and then lunch the next day.
Here’s what you need:
-Brown rice (1 cup uncooked)
-Sliced mushrooms (one package)
-Shredded carrots (or you could easily shred whole carrots)
-Firm tofu (one pack)
-TJ’s Gyoza dipping sauce (or any other Asian sauce you’d like to try)
-Haricot verts (or plain green beans)
Here’s what you need to do:
-Cook the rice with a pinch of salt. Cool, or serve warm.
-While rice is cooking, in a single “man-pan” or all purpose wok/pan, cook the mushrooms with a drizzle of olive oil and a sprinkle of Adobo seasoning or just plan salt and pepper. Cook until soft. Set aside.
-In the same pan (no need to wash), heat 1/4 inch of water and blanch half a pan of green beans. Cool and cut into quarters.
-In the same pan (again, as-is!) cook 1/2 pack of shredded carrots in a drizzle of olive oil and about 2 T of gyoza dipping sauce for flavor and spice. Set aside to cool.
-Cut 1/2 of the tofu to desired shape/size.
Once the rice is done, take off heat. In same wok-style pan, cook two eggs, sunny-side up. While eggs are cooking, scoop rice into bowls and fill with veggies and tofu. Serve egg on top. Drizzle gyoza dipping sauce and sriacha for flavor and spice. Add sprouts, green onion, any other veggies you like. Nutritious and delicious.