Vegan Teriyaki Stir Fry
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MAKES: serving
Ingredients
1 cup cooked brown rice
1, 14oz. package extra firm tofu, drained
2 Tbsp olive oil, divided
3-4 Tbsp GOLO Teriyaki Sauce (see notes below for recipe)
1 cup snap peas
1 cup broccoli, cut into florets
1 cup red pepper, sliced
1/2 cup mushrooms, sliced
1/2 cup carrots, grated
1 clove garlic, minced
Green onions, sliced for garnish
Directions
Open the package for the tofu. Drain the liquid and press the tofu with a tofu press or wrap it in a cloth/paper towels and place something heavy on top like a cast iron or cookbooks for 10—15 minutes.
While the tofu is draining, chop and slice the vegetables.
When the tofu is drained, cut into 1-inch cubes.
Heat 1 Tbsp olive oil in a large skillet or wok over medium heat. Add the tofu. Cook on all sides until golden brown. Remove from the pan and set aside.
Add the remaining Tbsp of olive oil to the pan and add the broccoli and carrots. Cook for about 5 minutes, stirring frequently until softened.
Add the peppers, snap peas, mushrooms, and garlic. Cook for about 5 minutes.
Add the cooked brown rice, tofu, and GOLO Teriyaki Sauce into the skillet/wok with the vegetables. Stir to heat throughout.
Divide the skillet into two servings. Serve with a garnish of green onions.