Ingredients

• Olive oil1 tbsp
• Garlic3 cloves, minced
• Ginger root1 tbsp, minced
• Onions½ piece, diced
• Brown rice4 cups, leftover cooked
• Red bell pepper1 cup, diced
• Green peas⅛ cup
• Carrots¼ cup, shredded
• Edamame¾ cup cooked, shelled
• Corn½ cup fresh or frozen
• Tofu6 ounces, cut into 1/4-inch cubes
• Soy sauce3 tbsp
• Coconut milk2-3 tbsp
• Spices, curry powder1 tsp
• Green onions⅛ cup

Steps

1. 1. Heat 1 tablespoon of oil in a wok or large skillet until very hot (over medium high heat). Add your tofu cubes and pan fry until golden brown on each side. Remove the tofu from the pan and transfer to a plate.
2. 2. Add 1 tsp olive oil to the pan and add the garlic, red pepper, onion, and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.
3. 3. Add the rice, edamame, corn, carrots, peas and tofu and cook, stirring, until heated through, about 5 minutes.
4. 4. Add the soy sauce and incorporate thoroughly
5. 5. When cooking is almost complete, add the Thai Red Curry Sauce and top with green onion.