Servings: 2

½ cup Jasmine rice ½ cup Jasmine rice
8 oz Tofu 8 oz Tofu
1 ¼ oz Orange-miso marinade 1 ¼ oz Orange-miso marinade
6 oz Green beans 6 oz Green beans
3 ½ oz Red chard 3 ½ oz Red chard
1 whole Scallion 1 whole Scallion
4 oz Carrots 4 oz Carrots
5 ¼ oz Ginger-lime peanut 5 ¼ oz Ginger-lime peanut
sauce sauce
¾ oz Gluten-free tamari sauce ¾ oz Gluten-free tamari sauce
1 tsp White sesame seeds 1 tsp White sesame seeds

Bring jasmine rice, 1 cup water, and about ¼ teaspoon salt to a boil in a small pot. Stir.
Reduce heat to medium-low and cover pot with lid. Simmer 16 to 18 minutes, or until rice
is tender and water is absorbed.
Remove from heat. Let rest, covered, 3 minutes.
Open and drain tofu. Stand tofu upright and halve vertically. Lay halves flat and cut
into cubes, about ½ inch each. Press out excess water with paper towels.
Place tofu in a large bowl. Add orange-miso marinade. Stir to coat. Marinate at least
5 minutes, stirring occasionally
Trim stem ends off green beans. Halve widthwise.
Remove thick center stems from red chard.* Cut stems into pieces, about ¼ inch each.
Roughly chop leaves into bite-size pieces.
Thinly slice scallion; discard root end.
Heat 1 to 2 tablespoons cooking oil in a large nonstick pan over medium heat. Add
carrots to hot pan. Season with a pinch of pepper. Cook about 3 minutes, or until
crisp-tender, stirring frequently.
Transfer carrots to a medium bowl
Heat about 1 tablespoon cooking oil in pan used for carrots over medium heat. Add
tofu to hot pan. Cook 10 to 12 minutes, or until evenly browned, stirring occasionally.
Add ginger-lime peanut sauce. Cook 1 to 2 minutes, or until sauce is warmed through,
stirring sauce frequently.
Heat 1 to 2 tablespoons cooking oil in a large sauté pan over medium-high heat. Add
green beans and chard stems to hot pan. Cook 4 to 6 minutes, or until green beans begin
to soften, stirring occasionally.
Add chard leaves and gluten-free tamari sauce. Stir to combine. Cook 1 to 2 minutes, or
until chard leaves are lightly wilted, stirring occasionally
Fluff rice with a fork. Transfer carrots to pot. Add most of the scallion. Salt and pepper
to taste. Stir to combine.
Divide rice with carrots between plates. Top with orange-miso tofu. Spoon
ginger-lime peanut sauce from pan over tofu. Garnish with white sesame seeds and
remaining scallion. Serve sautéed green beans and chard on the side. Enjoy!