Sesame Ginger Tofu and Veggie Stir Fry

Ingredients

• Nasoya® Organic Extra Firm Tofu 14 oz. Tray

  nasoya

  12 oz. or 400g

• Cornstarch

  1 tbsp or 8g

• Salt

  Table

  ½ tsp or 3g

• Coconut oil

  3 tbsp or 41g

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Baby carrots

  Baby, raw

  1 cup or 246g

• Broccoli

  Raw

  3 cup chopped or 273g

• Mushrooms

  Portabella, raw

  3 cup diced or 258g

• Ginger

  Spices, ground

  1 ½ tbsp or 8g

• Garlic

  Raw

  1 cup or 136g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Brown sugar

  3 tbsp or 27g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lundberg, Organic California Brown Jasmine Rice

  Lundberg Family Farms

  1 cup or 180g

• 67% Buttery Spread

  Smart Balance - Freshdirect

  1 tbsp or 14g

Directions

1. Press tofu. Once pressed, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch.
2. While the tofu is pressing, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set side.
3. In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate.
4. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minute or to desired doneness. Add the sauce and let it thicken just slightly.
5. Serve warm over rice.
6. Original recipe by: Little Spice Jar (source: http://littlespicejar.com/sesame-ginger-tofu-and-veggie-stir-fry/)

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