What you'll be getting:

Tofu Stir-Fry 

Per Serving

100 g firm tofu (tossed with avocado oil and nutritional yeast)

125 g veggies (peppers, broccoli, carrots, onions, mung bean sprouts, crimini mushrooms, celery) 

1/4 c basmati rice

1 T oil

1/4 c stir-fry sauce (liquid aminos, oil, ginger, garlic, tamarind paste, red curry paste, plums, white miso, avocado oil)

 

Equipment needed: wok, or pan, pot of water for the rice

 

 

 

 

Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. When the water has come to a boil, add your rice. 

After you have added the rice to the water, set a timer for 10 minutes. (12 minutes for 3 or more servings)

When the timer for the rice goes off, strain it.  

Start heating up the oil in your pan, when hot, add the tofu. 

Cook on high heat for 5 minutes. 

Add veggies and cook for an additional 3 minutes. 

Add sauce, cook for another minute or 2.

When all of the liquid has been drained, plate the rice. 

Top with the stir-fry. From start to finish this dinner takes under 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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