Yield: 4-6 servings
– 4 cups Calrose Rice or sushi rice – you can make this with long grain white as well
– 2 blocks of Organic Extra Firm Tofu
– Organic Tamari or Soy Sauce
– 1/4 bundle of Cilantro
– 1/4 cup peanuts
– 2 TBSP Sesame oil
– Sesame Seeds
– 4 Eggs
– 3 TBSP lime juice
Tofu prep: Lay a hand towel on the cutting board to cover it completely. Remove tofu from packets and place on cutting board. Slice into 3rds and lay the 6 pieces flat on the cutting board. Place another clean hand towel over the tofu and cover with a baking sheet or another cutting board. Place a heavy items on top for 15 minutes. This will expel water from the tofu allowing it to absorb the sauce better later.
Cut up peanuts and cilantro and set aside.
Prep sauce for tofu: 2 TBSP tamari, 1 TSP Sriracha, 1 TSP Sesame oil. Mix in a separate bowl.
Once the tofu has been prepped, slice individual tofu slices into squares. Add 1 tbsp sesame oil to a non-stick pan and heat. Add tofu. Pour sauce over the tofu and toss in the pan. Heat for 5-7 minutes on medium high.
Remove tofu and set aside. Scramble eggs in same pan (make sure to add some non-stick spray).
In a separate non-stick or stainless steel pan, add 2 TBSP sesame oil, cooked rice, and Tamari to taste. Slowly add in eggs, cilantro and sesame seeds to the mix. Continue to toss and mix in the pan gently on medium heat. Add tofu last.
Top with crushed peanuts, cilantro, lime juice and Sriracha to taste!