Tofu Veggie Stir Fry 25/25/50

Servings: 4

Calories per Serving: 402

Prep Time:

Cook Time:

Total Time: 40 minutes

Ingredients

1 cup Brown Rice (uncooked)

  12 ozs Tofu (extra firm, drained and

cubed)

3/4 tsp Coconut Aminos (divided)

2 cups Lime Juice (divided)

5 cups Bok Choy (halved, or can use any leafy green!)

3 Carrot (sliced)

1 Red Bell Pepper (chopped)

1/3 cup Water (plus more for frying)

2 Garlic (cloves, minced)

1 tsp Ginger (fresh, minced or ginger powder)

3 tbsps Extra Virgin Olive Oil

Instructions

  1. Cook the brown rice according to package directions.
  2. In a container add the tofu along with half the tamari and half the rice vinegar. Let it marinate for 5 to 10 minutes.
  3. Heat a skillet over medium heat. Add the tofu along with the marinade and fry for 7 to 9 minutes, until crispy and cooked through. Remove the tofu and set aside.
  4. In the same skillet, add the bok choy along with some water to steam it. Cook for 4 to 5 minutes, remove and set aside. Add the olive oil, carrots and bell pepper to the skillet. Cook for 3 to 4 minutes.
  5. In a blender add the water, the remaining tamari, the remaining rice vinegar, garlic, and ginger. Blend until smooth.
  6. Add the bok choy and tofu back to the skillet with the other veggies and pour the sauce over top. Cook for 1 minute more, then remove from heat. Divide the rice onto plates, top with the stir fry and sesame seeds, if using, and enjoy!

What RECIPE TYPES Are you LOOKING FOR?

RECIPES YOU MAY LIKE

Butterscotch Pears

Celery with Almond Butter

Apple Dips

Sweet & Crunchy Chickpeas

GG Crackers with Smoked Salmon