Kongo Garden Inspired Crisp Tofu Rice Bowls

Ingredients

• 1 cup jasmine rice, rinsed
• 1 3/4 cups vegetable broth
• 1 tablespoon olive oil
• 14 ounces extra-firm tofu, cubed
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup green beans, chopped
• 1 tablespoon tamari
• 1 tablespoon red wine vinegar
• 1/4 cup parsley, chopped
• Salt and black pepper, to taste

Steps

1. Simmer the jasmine rice in vegetable broth until the jasmine rice is tender.
2. Heat the olive oil in a skillet. Cook the extra-firm tofu until the tofu is golden on several sides.
3. Add the garlic, dried oregano, and green beans to the tofu. Cook until the vegetables are crisp-tender.
4. Stir in the tamari and red wine vinegar, then toss the tofu and vegetables until glossy.
5. Spoon the tofu and vegetables over the jasmine rice. Add the parsley, salt, and black pepper before serving.

Allergen note: Contains soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.