Ingredients

Dressing Ingredients

• 3 Tablespoons Amino Acids
• ¼ Cup Fresh Orange Juice
• ¼ Cup Organic Rice Vinegar
• 2 Teaspoons Dijon Mustard
• 1 Tablespoon Ginger minced
• 1 Teaspoon Garlic minced
• 1 Teaspoon Green Onion thinly sliced
• 1- 5 Ounce Can Water Chesnuts drained

Salad Ingredients

• 2 Cups Brown Rice Cooked
• 2 Tablespoons Sesame Seeds Toasted
• 16 Ounces Baby Spinach
• 8 Ounces Edamame defrosted
• ½ Cup Carrots sliced
• ½ Cup Red Bell Pepper sliced
• ½ Cup Sugar Snap Peas trimmed and halved
• ¼ Cup Red Onion Sliced
• 2 Tablespoons Lemon Juice
• 12 Ounces Tofu large diced
• 2 Tablespoons Amino Acids
• ¼ Cup Vegetable Broth

Instructions

1. Prepare dressing by whisking together first 4 ingredients in a small bowl; add fresh ginger, garlic, and green onion.

2. Allow drained water chestnuts to marinade in dressing while you prepare the salad ingredients!

3. Cook 2 servings of rice, or one cup ahead of time, and allow cooling. Garnish with toasted sesame seeds.

4. De-stem and wash spinach, set aside. Combine all vegetables; carrots, red bell pepper, edamame, peas, and onion in a bowl. Season with salt, pepper, and lemon juice.

5. Sear Tofu in a skillet over medium high heat with a combination of amino acids and broth, until golden brown.

6. Serve with a bed of spinach on bottom of each bowl, followed by sesame seed rice, seasoned vegetables, and seared tofu. ENJOY!