Sunday night/Valentine’s Day dinner… We’ve had an abundance of veggies since I ordered groceries late last week. I decided to throw them together for a simple asian stir fry. This is another meal where you could use whatever veggies you have on hand – green beans or mushrooms would also be a great addition to this.
- 1 cup brown rice
- one package of tofu
for stir fry
- 2 tbsp sesame oil
- 1 head broccoli
- 1 red pepper
- 1 cup chopped carrots
- 1/4 cup amino acids
- 1 tbsp minced garlic
- 2 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tbsp sriracha (more/less depending on how spicy you prefer)
- 1 tbsp cornstarch
- Preheat oven to 400 degrees. Open tofu and squeeze as much excess moisture out of tofu with paper towels. Cut into 1″ long rectangles. Place on a baking sheet and bake for 35 minutes. (I like to use a reusable silicone mat to give the tofu a great texture.)
- Begin boiling water for brown rice and make per package instructions. The brown rice I buy takes about 35 minutes to cook.
- In a small bowl, whisk all of the sauce ingredients together.
- When the tofu and rice have about 15 minutes left to go, start heating up sesame oil in a large skillet. Once oil is hot, add veggies and toss to coat. Cook until slightly tender, and then add stir fry sauce. Cook a little longer until the veggies are coated with sauce.
- Serve veggies over rice with the tofu.