This recipe uses a standard stir-fry sauce that's easy to make.
You can add any additional ingredients, such as green onion, or chili oil, but it’s a great basic recipe to build upon. It will taste salty on it’s own, but once you add to the veggies and brown rice, it will be fine since we’re not adding salt to either of those items. If you’re new to tofu, this brand will make you a believer. Make sure you get the “cutlets” because they are prepared in a way that gives them a great texture.
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 servings
- 1/2 c. tamari (wheat-free soy sauce)
- 2 T. agave nectar
- 1/2 . t. fresh ginger, minced
- 2 tsp. garlic, minced
- 2 t. sesame oil
- 3 large carrots, thinly sliced
- 3 green onions, sliced on the diagnoal
- 1 c. sugar snap peas (ends removed)
- 1 red bell pepper, stems and seeds removed, and julienned (cut like matchsticks)
- 3 small bok choy, sliced
- 3- 6.5 oz packages tofu cutlets (House Foods brand is recommended), cut into thin slices
- 3 T. grapeseed oil
- 3 T. black sesame seeds
- 6 cups cooked brown rice
- Mix all ingredients in a food processor or blender. Set aside
- Heat oil in large frying pan on medium high heat in large frying pan. Add all vegetables and stir fry until crisp tender (about 5 minutes). Add tofu and soy sauce mixture. Stir until everything is thoroughly heated, about three minutes.
- Put rice in bowls and top with vegetable mixture and black sesame seeds.