How to Cook Tofu Stir Fry

Tofu Stir Fry
makes 1 serving

Ingredients:

• 1/2 box of Organic Sprouted Tofu, pressed, sliced into 1/2 inch thick slabs, and rubbed with salt and turmeric
• 1 tsp of minced ginger root
• 2 cloves of garlic minced
• 1/4 red bell pepper, corsely chopped
• 1/4 orange bell pepper, corsely chopped
• 1/4 yellow bell pepper, corsely chopped
• 1/8 of red onion, corsely chopped
• 1/4 cup of shredded carrots
• 1 stalk of celery, scrubbed cleaned, diagonally sliced into 1 inch pieces
• 2 TBSP of Braggs Liquid Aminos
• 1.5 tsp of maple syrup
• 1.5 tsp of sesame oil
• 1 tsp of nutritional yeast (optional)
• Fresh ground black pepper
• Fresh sprigs of washed and dried cilantro (optional)
• 1 tsp of coconut oil
• Coconut oil spray

Directions:

1. Spray ceramic nonstick pan with coconut oil spray. Over medium high heat, fry each side of tofu until golden brown. Remove from heat. Let cool for 5 minutes. Slice into 1/2 inch cubes
2. Mix together in a small bowl, the Bragg's Liquid Aminos, maple syrup, sesame oil, and nutritional yeast. Taste it and see if it's to your liking.
3. In clean ceramic nonstick pan, add tsp of coconut oil and saute garlic and ginger until golden brown. Add tofu and veggies and saute for 2 minutes. Add sauce and put on low simmer, stirring occasionally onion is cooked to your liking (my huband likes his onions raw, but I like mine softer and hence sweeter).  Pour over 1/2 cup of brown rice. Add some fresh ground black pepper and cilantro if desired.

**Tip: if you like your stir fry a little spicier, add some red crushed chili flakes when sauting the garlic and ginger for a little kick.