This is one of my favorite “Asian twist” meals. It’s perfect for when you need a healthier version of Chinese takeout, and is a delicious way to get your vegetables.
Stir “No Fry”
1 Medium yellow onion
1 small head of broccoli
1 small head of cauliflower
½ block of Firm Tofu (drained and pressed)
250 ml low-sodium soy sauce (or coconut aminos)
3 tbs. White vinegar
4 tsp. stevia
2 cups rice, (white, brown or jasmine) cooked
5 ½ cup water, divided
Dice the onion and carrot into bite-sized pieces. In a small frying pan, over medium heat, water sauté the onion and carrot until onion is translucent.
Dice bell pepper and add to the onion/carrot mixture, sauté until fragrant.
Chop both the broccoli and cauliflower into individual florets.
In a large pot, combine bell pepper, carrot, onion, broccoli and cauliflower, and cover with 1-cup water. Simmer on low heat until carrots are fork tender.
Dice tofu into 1-inch cubes. Drop into the vegetable mix
Add soy sauce, vinegar and Stevia to the tofu/vegetable mix. Bring to a simmer, and cook for another 5-10 minutes.
In a separate saucepan, combine rice and remaining water, and boil rice until water disappears, and rice is tender.
Plate this dish by spooning a portion of rice into the bottom of a bowl, and ladle the stir-fry mixture over top. Enjoy hot or cold!
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