003: Tofu Veggie Stir Fry
Made by Gigi Kirk - Member off the 30 Day Plant Based Challenge
Time: 3 hours
Servings: 4
Ingredients
2 Extra Firm Tofu marinated in Teriyaki Sauce
1Tbs Beyond Bullion Chikn Flavored
2 c Cauliflower Rice (shred)
1Bg Broccoli Stir Fry (Frozen)
1Bg Stir Fry Vegetable (Frozen)
1C Teriyaki sauce Sugar Free
2 Porta Bella Mushrooms
1 each Bell Peppers ( Red Yellow ,Orange) Fresh
1Lg Onion Vidalia
1/2 Ginger Root ( fresh shredded)
1/2 c Water for cooking instead of oil.Add chkn for flavor.
Instructions:
- Unthaw frozen tofu.
- Marinate the tofu for several hours or overnight. The longer the better taste it will have.
- Chop and Shred up all fresh ingredients in Food Processor.
- Make sure your wok or pan is hot. I cooked the tofu in the chkn broth and 1/2 tsp warm water instead of oil.
- Toss in the wok until golden brown.
- Take out the tofu and add your frozen veggies.
- Place the frozen veggies in the wok, cover, and let the steam cook it down.
- Season with Ginger and Aminos
- Add fresh ingredients, add tofu back in and toss plus turn to low heat and let it marinate.
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