Spicy Ginger Basil Stir Fry

At any Thai restaurant Aaron always gets basil fried rice, and I have to admit the basil part is genius. Basil is so versatile because it goes with both sweet and savory dishes and it is herbal enough to add to any dish but not so herbal that it overpowers it. I wanted to add a little kick to my dinner (and also use the George Forman, which I got Aaron as a gift a while back and is almost exclusively used for meat. Pick your jaw up off the floor, the grill plates go in the dishwasher.) so I came up with this stir fry recipe. Super tasty and on the table in 45 minutes. I'd call it a winner!

Spicy Ginger Basil Stir Fry (serves 4)

1/2 block of tofu
1/4 cup + 2 Tbls. Bragg's liquid aminos (or soy sauce, or tamari), divided
2 Tbls. agave nectar
1 cup brown rice (uncooked)
~1 1/2 cups veggie broth (enough to cook the rice)
3 Tbls. sesame oil, divided
2 cloves garlic, minced
1-2 Thai chilis, minced*
1 Tbls. fresh grated ginger, plus more for serving
3-4 cups chopped broccoli florets (2 medium sized crowns)
2 leaves kale, chopped
1/2 cup frozen edamame
1/4 cup packed basil leaves, torn
2 Tbls. brown miso
1 Tbls. mirin
Splash of rice wine vinegar
1 green onion

*I like mildly spicy foods and with 1 chili my eyes did water a bit. So spice as you like.

Start by pressing the tofu. Give it 10-15 minutes and while it is pressing make sure you have the rest of the ingredients prepared.

In a shallow tupperware combine 1/4 cup of the Bragg's with the agave nectar for the tofu marinade. Slice the tofu slabs diagonally and marinate for 10-15 minutes.

After you start marinating the tofu start cooking the rice (using veggie broth) according to package directions. When the rice is about halfway done, start heating the sesame oil in a large pan over medium heat. Add the garlic, chili, and ginger and sauté for a few minutes, until fragrant.

Heat up your grill pan (or a frying pan, if you don't have a grill for the tofu or would rather pan sear it). Then add the broccoli to the pan and continue to sauté for a few more minutes. Right after you add the broccoli remove the tofu from the marinade but KEEP the marinade. Brush the tofu with the remaining sesame oil and cook until the outside has caramelized (it should be done about the time everything else is).

When the broccoli has just started to turn bright green, add the kale and edamame and keep cooking.

While the broccoli is cooking, combine the remaining 2 Tbls. Bragg's, miso, mirin, and rice wine vinegar with the remaining marinade.

When the rice is done, add the rice to the veggie mixture along with the new sauce you just made and the basil and cook for a few more minutes.

Tofu should be done now!

Serve the rice combination topped with tofu, fresh grated ginger, and chopped green onion.