INGREDIENTS
1 cup
uncooked brown rice (I like short-grain brown rice)
1/2
head of kale, destemmed and chopped
1
head broccoli, chopped into florets
1
block organic tofu, cut into bite-sized pieces
1 tbsp
coconut oil
1
garlic clove, minced
1/4 cup
water
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
2
tomatoes, sliced
1 tsp
coconut oil
1
small onion, chopped
1
garlic clove, minced
1/4 cup
natural peanut butter
1 1/2 tbsp
rice wine vinegar
2 tbsp
tamari
1/2 tsp
sesame oil
1 tsp
freshly minced ginger
1/4 cup
water