Spicy Asian Medley

Name: Spicy Asian Medley
Ingredients: 2 cups brown rice; 1 quart water; 2 tablespoons canola oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 (16 ounce) package extra firm tofu; 3 tablespoons hoisin sauce; 1 teaspoon Thai chili paste; 1 teaspoon hot sauce; 2 tablespoons light soy sauce; 1/2 (16 ounce) package frozen mixed peas and carrots; 1 (16 ounce) can black beans, rinsed and drained

12 ingredients

3 steps

Ingredients

2 cups brown rice
1 quart water
2 tablespoons canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 (16 ounce) package extra firm tofu
3 tablespoons hoisin sauce
1 teaspoon Thai chili paste
1 teaspoon hot sauce
2 tablespoons light soy sauce
1/2 (16 ounce) package frozen mixed peas and carrots
1 (16 ounce) can black beans, rinsed and drained

Directions

1

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 45 minutes.
2

Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook 2 minutes. Mix in tofu, hoisin sauce, chili paste, hot sauce, and soy sauce. Continue to cook and stir until tofu is heated through and coated with the sauces.
3

Mix peas and carrots into the skillet, and cook 2 minutes. Stir in the black beans, and continue cooking until heated through. Serve over the cooked rice.