Teriyaki Tofu Broccolette On Wild Rice

• 1 cup wild rice, rinsed
• 1 1/2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 3/4 cup low-sodium soy sauce
• 1/4 cup plus 2 tablespoons packed brown sugar
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon plus 1 teaspoon fresh ginger, peeled and finely minced
• 1 tablespoon plus 1 teaspoon garlic, finely minced
• 1/4 teaspoon red pepper flakes
• 14 ounces firm tofu, medium dice
• 4 tablespoons high-heat oil, such as safflower
• 1 small yellow onion, small dice
• 1 medium red bell pepper, small dice
• 5 cups broccolette, medium dice
• sesame seeds for garnishing

1. Combine the rice, oil, salt and cumin with 2 cups of water in a medium saucepan.
2. Place the pan over high heat and bring to a boil.
3. Reduce the heat to maintain a simmer and cook, covered, until the rice is tender and there is no water left in the pot, about 1 hour.
4. If the rice is cooked and there is still liquid left in the pan, drain the rice.

wild rice, extra virgin olive oil, salt, ground cumin, soy sauce, brown sugar, rice vinegar, fresh ginger, garlic, red pepper, firm tofu, oil, yellow onion, red bell pepper, broccolette, sesame seeds for garnishing

Taken from www.foodrepublic.com/recipes/teriyaki-tofu-broccolette-on-wild-rice-recipe/ (may not work)