Baked Tofu & Almond Stir-Fry

This is an easy vegetarian stir-fry that is high in protein.

Ingredients:

Broccoli
Carrots
Baby corn
Cabbage
Water chestnuts (sliced)
Yellow onion
Tofu (firm, cut in cubes, marinate in Teriyaki sauce)
Sliced almonds
Garlic
1 tablespoon cold-pressed olive oil (to stir-fry veggies)

Sauce:

1 - 1 1/2 cups water
1 tsp. Bragg's liquid amino's
Sea salt
Hoisin sauce (about 2 tablespoons)
Flour or xantham gum to thicken sauce

Directions:

1. Heat oven to 350.
2. Place tofu on a baking sheet lined with a silicon mat or olive oil spray.
3. Bake until browned, turning once (about 15-20 minutes)
4. Rinse, cut, and prepare veggies.
5. Stir-fry on high until slightly tender, turn off heat (add a little sea salt to them).
6. In a small bowl or measuring cup add all sauce ingredients (except thickener).
7. Turn veggies on medium to low heat, and add half of the sauce.
8. To the other half of sauce add your choice of thickener (I use a little white flour). 
9. Add the thickener sauce to all ingredients and simmer until thick.
10. Add tofu and almonds last and toss.

Serve over brown rice.

Step 1 - Stir-fry veggies