- 1 package of extra firm tofu
- 1/2 of a white onion
- 1 red bell pepper
- 1 large broccoli crown
- 2 small sized carrots
- 2 tbsp sesame oil
- 1 package of brown rice *optional*
- *Add black pepper and garlic powder to stir-fry for extra flavor*
- 1/4 cup of low sodium soy sauce
- 1 tbsp of a honey substitute (agave nectar, maple syrup, etc.)
- 1 3-inch ginger root, grated
- 1 tbsp light brown sugar
- 1 tbsp corn starch
Begin with tofu preparation. Drain out water from tofu for approximately 15 minutes by wrapping it in paper towels and adding the pressure of something heavy on top (I personally like to use books from the Harry Potter series.) While tofu is draining pre-heat the oven to 400 degrees. Cut tofu into rectangles (look to photos for size reference), use Pam spray on a cookie pan and bake tofu for 15 minutes, then turn the tofu over and bake for another 15 minutes.
Chop up all of the vegetables.
Mix sauce ingredients and put sauce to the side.
If you plan on making rice now would be the appropriate time to begin the preparation since rice tends to take a long time to cook.
Once the tofu is done baking let it sit out for a half hour.
Add 2 tbsp of sesame oil to large pan on medium-high heat. Add in vegetables and cook for 5 minutes and mix, making sure to cook the vegetables evenly. Season with black pepper and garlic powder now if you wish. Next add in sauce and tofu. Cook and mix together for another 5 minutes.
Then serve, and enjoy!