1 Red Bell Pepper
1 ½ cups Mung Bean Sprouts – rinsed
5 cloves Garlic
Dried chili peppers (to taste)
1 cup Brown Rice
1 package of extra firm Tofu
¾ cups Sweet n Sour sauce (I used World Harbours Maui Sweet and Sour Sauce)
Boil 2 cups of water and add brown rice. Cook covered for 40 minutes. Remove from heat and let sit with lid on for another 5-10 minutes.
In a small bowl soften the dried chilies in boiling or very hot water.
Prepare Baked Tofu.
In Saucepan, heat small amount water and simmer green beans and bell pepper for about 5 minutes. Add sprouts and continue cooking for another 5 minutes. Drain any remaining water and add garlic and canola oil to the veggies. Drain the chilies and add to pan. Sauté at a high heat for a couple of minutes, singing the peppers*, and then toss with the sweet and sour sauce until heated.
(*Don’t let it go too far though or the chilies will smoke up and burn your lungs!)
Serve veggies over the rice with the tofu and enjoy!