Eat Less Water

This is one of my go-to recipes, making an appearance on my weekly dinner menu at least twice a month. The vegetables listed under "ingredients" are only ideas. Use what you have on hand in your refrigerator and pantry and shop your farmer's market for organic and seasonal vegetables.

VEGETABLE STIR-FRY WITH ORGANIC BAKED TOFU

Serves 5

INGREDIENTS

1 medium head broccoli cut into small florets

1 red bell pepper sliced

4-5 carrots cut into strips

1-2 zucchini cut into strips

1 handful of green beans, cut in half and ends cut off

2 tablespoons organic olive oil or organic canola oil for cooking

2 packages organic or non-GMO tofu (firm)

1 ½ cups organic rice best (Lotus Foods)

1/2 cup organic toasted sesame oil

4 tablespoons honey from a local beekeeper

juice from 1 organic lime

salt, pepper, garlic powder to taste

optional for vegetables: toasted sesame seeds and red pepper flakes

optional for baked tofu: 1 tablespoon crushed fennel seed

DIRECTIONS

Step 1: Bake the tofu

Preheat oven to 450 degrees

Mix the toasted sesame oil, honey, lime, fennel seed, and salt together in a small bowl

Drain the water from the tofu packages and cut it into small cubes and place in a casserole dish

Pour the sauce over the tofu cubes, gently turning the tofu to coat the tofu on all sides

Bake the tofu for 30 minutes, an additional 10-15 minutes longer if you like it slightly crispy

Step 2: Rice

Rice is a 1:2 ratio. I suggest 1 ½ cups of rice (makes 3 cups rice). I find this to be just right for my family of five. Adjust to your family accordingly.

Combine 1 ½ cups of water, 1 ½ cup rice and a pinch of salt in a medium pot.

Bring to a boil over high heat.

Cover, reduce heat, and simmer for 20 minutes.

Remove from heat. Let stand covered for a few minutes. Fluff and serve.

A rice cooker may be used with the same water-to-rice ratio.