Brown rice with tofu and edamame beans

Servings: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

• 500 mL (2 cups) frozen edamame beans
• 500 mL (2 cups) tofu
• 60 mL (4 tbsp) canola oil
• 1 onion, minced
• 2 cloves garlic, minced
• 15 mL (1 tbsp) lemongrass, minced
• 15 mL (1 tbsp) galangal, grated
• 60 mL (4 tbsp) soy sauce
• 250 mL (1 cup) vegetable broth
• 250 mL (1 cup) carrots, julienned
• 1 red pepper, julienned
• 4 servings brown rice, cooked
• 4 eggs, cooked, poached
• 60 mL (4 tbsp) sesame oil
• 1 lime, quartered

Preparation

1. In a pot of boiling water, blanch the edamame beans.
2. Meanwhile, in a hot pan, brown the tofu in the oil for 2 to 3 minutes.
3. Add the onion, garlic, lemongrass, galangal, soy sauce and brown for 3 minutes.
4. Add the broth, carrots, beans, red pepper and cook for 3 more minutes over high heat.
5. Add the rice and stir-fry. Check the seasoning.
6. In each bowl, divide the preparation, place an egg, add a drizzle of sesame oil and a lime wedge