Chili-Spiked Tofu With Broccoli and Brown Rice

Plant-based protein, complex carbs, chili and broccoli come together for an Asian dish suitable for pro wrestlers and couch potatoes alike.

8 ounces firm tofu, cut into bite-sized cubes

3 tablespoons fresh lime juice

3 tablespoons sriracha (Asian chili sauce) *

2 tablespoons sesame oil *

3 tablespoons soy sauce or tamari

1 teaspoon agave or brown sugar

1 cup brown rice

2 cups water or vegetable broth

1 head broccoli, chopped

1/2 cup fresh mint, coarsely chopped

1/2 cup fresh cilantro, coarsely chopped

1/3 cup cashews

In medium-sized bowl, mix together soy, chili sauce, sesame oil. Stir in sugar until dissolved.

Add cubed tofu, stirring a few times to coat. Let tofu marinate in soy-chili mixture while you make brown rice and broccoli.

In a large pot, bring water or vegetable broth to boil over high heat. Add brown rice. Cover and reduce heat to low. Let rice cook for 30 minutes, or tender and all the liquid is absorbed. Return lid to pot and remove from heat, allowing rice to cool.

In a large pot, steam broccoli until crisp-tender and vivid green, about 7 minutes. Drain and immediately rinse in cold water and cover with a handful of ice. This stops the cooking process and keeps the broccoli at its green and vibrant best. When broccoli cools, blot dry.

Toss broccoli with tofu and marinade. Gently mix in cilantro and mint.

Heat oven to 400. Roast cashews for 8 to 10 minutes, until golden and fragrant. Coarsely chop.

Fluff rice with a fork. Serve broccoli and tofu over brown rice. Garnish with chopped cashews.

Enjoy room temperature or chilled. Refrigerated, it keeps several days.

Serves 4.

*Available at Asian markets, natural food stores and some supermarkets.

