Kung Pao Tofu with Chinese Broccoli & Brown Rice. 4 Cloves Garlic 2 Scallions 1 Small Piece Ginger 1 Bunch Chinese Broccoli 1 pkg Firm Tofu ¼ c Roasted Peanuts 1 c Brown Rice 2 T Black Vinegar (or ACV) 2 T Soy Sauce 1 T Cornstarch 2 T Sesame Oil
Thai basil has smaller leaves than sweet basil, plus hints of cinnamon flavor. Serve this fragrant dish over steamed brown or jasmine rice. Leftover curry paste can also be stored in the fridge and used to flavor stir-fries or soups.