Wow! My daughter sure picked up the imagination gene! She is so good at grabbing whatever she has available and making one tasty dish. I love the way she combines nutritional dishes with vibrant colors. This dish will serve two, so if you need more (and you certainly want more) step up the recipe. The leftovers are so perfect for a workday lunch.
1 14 oz Pkg extra firm Tofu
2 Cups Imaging No Chicken Chicken Broth
1 Cup Brown Beans cooked with salt and pepper only
1/4 lb fresh green beans washed and snapped
1 Cup White Rice-uncooked
1/4 cup chopped onion
2 cloves minced garlic
salt and pepper to taste
Fried Onion Crisps
2 TBS Corn Starch mixed with 1/2 Cup Cold Water
Dice Tofu and place on a lightly sprayed baking pan. Sprinkle with Poultry seasoning and bake at 350 for about 45 minutes or until golden brown turning once halfway through.
While Tofu is baking place Green Beans, Brown Beans and Rice in Chicken Broth and simmer on medium heat. Add onion, garlic, salt and pepper to taste. Simmer until rice is done. Add baked Tofu and simmer for another 15 minutes. Add Corn starch mixed with water and stir constantly until thicken. Remove and garnish with fried onion crisps.