1. Prepare Basic Brown Rice.

2. Drain tofu and slice into cubes. Toss with Teriyaki Sauce and bake at 400℉ for 30 minutes or until slightly crisp on the edge.

3. Wash broccoli, carrots, and green onions.

4. Slice carrots into thin strands. Chop broccoli into bite-sized pieces. Dice green onions into small pieces and set aside.

5. Steam carrots on stovetop for a few minutes, add broccoli, and steam for a few more minutes until broccoli turns vibrant green.

6. Use a one-cup-sized cup to scoop rice into a mound in the center of the bowl.

7. Arrange Teriyaki Tofu and steamed veggies around rice.

8. Garnish with green onions, black or tan sesame seeds, and fresh ground black pepper.

1. In a small pot combine soy sauce,water, agave, and cornstarch.

2. Juice orange into pot using a citrus juicer or strain seeds.

3. Chop garlic cloves and ginger into small pieces and add to pot.

4. Warm on medium heat stirring constantly until sauce thickens.

5. Remove from heat. Enjoy!

1. Rinse rice with cold water until water runs clear. Use a fi ne mesh strainer or you can do this in your cooking pot being careful not to pour out your rice.

2. Place rice into a pot with a tight-fi tting lid and bring water to a boil over high heat.

3. As water begins to boil stir rice, cover, and reduce heat to low,

4. Allow rice to steam to perfection which usually takes about 45–50 minutes. Stir rice to check that it is almost completely soft before turning off heat.

5. Remove rice from heat and keep lid on for another 10 minutes to allow it to steam the rest of the way to perfection.

6. Remove lid, fl uff rice with large spoon or fork, and serve