Brown rice with crispy tofu, roasted corn, pinto beans, green lettuce, and spicy salsa.

Note: There were a few errors when I posted this earlier. Also the picture was slightly blurry. So I’m reposting 🙂

Ingredients:

Brown rice – 1 cup, pinto beans – 1 can (drain and gently rinse), frozen corn kernels – 1 cup, green leaf lettuce – 2 cups chopped, tofu – 1 block (firm kind), Roma tomatoes – 5 big ones, red onion – half cup chopped, jalapeno peppers – 2, Garlic cloves – 5 to 6, low sodium soy sauce – 3 tablespoons, lime juice – 2 tablespoons, salt and pepper to taste.

Cooking instructions:

Step 1 – Cook brown rice as per instructions on the package. I use an electric rice cooker. For every 1 cup brown rice, use 3 cups water. When done, fluff up and set aside.

Step 2 – Drain tofu from the tub. Give it a quick rinse. Chop into bite sized cubes and saute them in a little bit of cooking oil on medium heat. Toward the end, add a teaspoon of rice flour or corn starch and saute some more. This gives it crispiness. When browned, turn the heat off and set them aside.

Step 3 – In the same pan, saute the frozen corn kernels until there’s a light brown char on them. Set aside.

Step 4 – Salsa preparation. In a saucepan, heat a tiny bit of cooking oil and saute chopped red onion, chopped jalapeno peppers and minced garlic until onions are translucent. Add chopped tomatoes, lime juice and soy sauce. Cook for a few minutes until tomatoes soften. Turn the heat off. Don’t let the tomato juice evaporate; we need it to be liquidy. Check for salt and pepper and set the salsa aside.

Step 5 – Assembly. In a bowl, mix together brown rice, pinto beans, roasted corn, cooked tofu and salsa. Add leaf lettuce at the very end just before serving. Garnish with shredded cheese if you wish.
Enjoy! 🙂