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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the brown rice first and preheat the oven. While it is cooking, cut the tofu and press dry. Next, thinly slice the roots for the sauté. Boil water for the sauce. Return to preparing the tofu, crust it with sesame seeds and bake. Start to sauté the roots. Make the almond sauce. When the rice and tofu are complete, lightly sauté the chard greens with the roots. Toss the sauce with the sauté. Serve on top of the rice with the sesame tofu.
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
Rainbow chard is the leader of this dish bringing together a few roots and a touch of garlic. Use any roots you can find including, beets, radishes, daikon, or sweet potatoes. Slice them thin, and sauté up with any finds in your winter garden. If this feels like too much slicing, you can always grate the carrot and root vegetables instead.
Tofu is crusted and baked up for a simple addition to many Asian dishes.
Spiced lightly and reminiscent of Thai peanut sauce, but with a unique almond difference.
