INGREDIENTS

• 2/3 cup uncooked brown rice
• 1 block super firm tofu, diced into small pieces
• 2 medium carrots, cut into 1 spears
• A few green onion stalks (preferred) or 1 tiny red onion, finely diced
• 1 cup peas
• 1 can baby corn on the cob
• 2 leaks, diced
• 1 teaspoon minced garlic
• Handful of chopped peanuts

Sauce ingredients

• 4 tablespoons coconut aminos (or soy sauce or Braggs liquid aminos)
• 1 tablespoon PB2 (salty) or homemade apple butter or apple sauce (adds sweetness)
• 1 tablespoon natural maple syrup (adds sweetness)
• 1/2 tablespoon vegan worcestershire sauce (add tanginess)
• 1 pitted date (adds sweetness)
• 1 tablespoon ketchup (adds tanginess, we like Primal Kitchen or True Made Foods brands, both are sugar free)

DIRECTIONS

1. Bake the tofu in an air fryer or oven at 370 degrees for 10 minutes.
2. Meanwhile, fry the garlic, carrot, red onion, and leaks over medium heat for 10 minutes.
3. While the veggies are frying, process the sauce ingredients in a blender. 
4. Mix in the tofu.
5. Mix in the baby corn on the cob.
6. Mix in the peas.
7. Mix in the rice.
8. Mix the sauce into the frying pan mixture.
9. Garnished with chopped peanuts.