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