Tofu Stir Fry

Note: the prep and cook time in this recipe does not take into account the brown rice, which takes about 40-45 minutes to cook in a rice cooker.

Combine all the stir fry sauce ingredients and set aside. You may need to more or less of each ingredient, depending how you want it to taste. Ours tasted sweet but spicy!

1. Add the vegetable oil to a deep skillet over medium-high-to-high heat.

2. When the skillet is good and hot, add the tofu strips, carefully, one at a time. Be careful not to overcrowd.

3. Cook the tofu for 4 minutes on each side or until golden brown.

4. Transfer the tofu to a plate with a little water on it (to help keep the tofu moist while you continue cooking).

5. In the same hot skillet, add the strips of red onion and bell pepper and cook for about 5 minutes or until the onions begin to turn translucent.

6. Next add in the frozen veggies (the stir fry variety has mushrooms, broccoli, carrots, bell pepper) and heat for another 5 minutes.

7. Scoot the veggies to the side of the skillet, creating a “hole” in the middle of your pan. Pour in your sauce.

8. Stir to incorporate the sauce with the veggies. Since your pan is hot, the sauce will begin to sizzle and bubble away.

9. After a few minutes, add the tofu back in and stir carefully so as not to break up the tofu. It really shouldn’t though, since I used firm tofu. If you prefer to use soft or silken tofu, you’ll want to be extra careful.

10. Cook for another 5-8 minutes.

11. Serve hot over brown rice (or white rice).