Oriental Tofu Rice Stir Fry
3 tbsp shoyu soy sauce
2 tbsp cup rice vinegar
1 tbsp organic maple syrup
2 tbsp expeller pressed canola oil
1 tbsp sesame oil
1 package White Wave Oriental Baked Tofu diced
1/2 cup carrots, chopped
1/2 cup celery, sliced
1/2 cup green onions sliced thin
1 small piece of fresh ginger grated
1 clove garlic minced
1 cup cooked jasmine rice
1 tsp sesame seeds
white pepper to taste
1/4 cup Imagine Vegetable Broth
Heat canola oil in medium saucepan or wok. Add carrots, celery, green onions, garlic and ginger.
Stir fry until all vegetables are just crisp-tender. (about 4 minutes) Add vinegar, shoyu, sesame seeds, syrup and pepper and mix well. Add broth and cook for 1 minute. Add rice and stir fry for another minute to incorporate.
Serve hot.
serves 4
3 tbsp shoyu soy sauce
2 tbsp cup rice vinegar
1 tbsp organic maple syrup
2 tbsp expeller pressed canola oil
1 tbsp sesame oil
1 package White Wave Oriental Baked Tofu diced
1/2 cup carrots, chopped
1/2 cup celery, sliced
1/2 cup green onions sliced thin
1 small piece of fresh ginger grated
1 clove garlic minced
1 cup cooked jasmine rice
1 tsp sesame seeds
white pepper to taste
1/4 cup Imagine Vegetable Broth
Heat canola oil in medium saucepan or wok. Add carrots, celery, green onions, garlic and ginger.
Stir fry until all vegetables are just crisp-tender. (about 4 minutes) Add vinegar, shoyu, sesame seeds, syrup and pepper and mix well. Add broth and cook for 1 minute. Add rice and stir fry for another minute to incorporate.
Serve hot.
serves 4
