1 tablespoon high heat cooking oil, such as coconut or avocado
Salt, to taste
1 cup cooked brown rice
Fresh cilantro, for garnish
In a small bowl, whisk together the peanut butter, rice wine vinegar, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach a pourable consistency. Set aside until ready to use.
Add miso, rice wine vinegar, tahini, maple syrup and water in a small bowl. Whisk until smooth. Add miso mixture to the Season & Steam Vegetable bag. Shake the bag to coat the vegetables as much as possible in the sauce. Seal the bag and cook in the microwave for 3 minutes. Let stand for 1 minute before opening the bag.
Heat the coconut oil in a nonstick skillet over medium heat. Add tofu cubes and sauté until golden brown, flipping to brown all sides, about 8-10 minutes.. Remove from heat and drain on a paper towel. Season lightly with salt.
Serve vegetables and tofu over brown rice. Drizzle with peanut sauce and garnish with cilantro.