DELIVERED JAN 09 - JAN 13
Crispy Lemon Tofu
Pre-heat oven to 375 F
Bring 1.5 cups of water + a pinch of salt & your rice up to a boil. Once boiling, cover, turn down to a simmer and let sit
for 11 minutes.
Remove your veggies and cut as shown below
Toss your asparagus + cubed tofu + red pepper with a heavy splash of oil + your corn starch , toss together, Transfer to alined baking sheet and cook in the oven for 17 minutes.
With about 4 minutes left bring a large sauce pan with a splash of oil and you lemon sauce up to temperature., should be steaming not boiling. When your roasted vegetables are done transfer them to the sauce pan and let cook for ~ 5 minutes or until the sauce has thickened and is sticking to the vegetables.
Build your Bowl. Rice on the bottom, Lemon + veggie mix on top & sesame seed garnish, ENJOY! 🌿😜