| Prep | Cook | Ready in | Servings | |
| 10 min | 15 min | 25 min | 2 |
| 2 tbsp | Olive oil |
| 1 cup chopped | Carrots |
| 1 medium | Yellow onion (chopped) |
| 1 tbsp minced | Ginger root (grated) |
| 1 clove(s) | Garlic (crashed) |
| 1 block | Tofu, regular, firm (cut into small cubes) |
| 2 tbsp | Soy sauce |
| 1 medium pepper(s) | Red bell pepper |
| 1 medium pepper(s) | Yellow bell pepper |
| 1/4 cup | Teriyaki sauce, low sodium |
| 3 tbsp | Cilantro (coriander) (chopped) |
1. Heat oil in large stir-fry pan on medium high heat.
2. Sauté carrots, onion, ginger, and garlic for 5 minutes until unions become translucent.
3. Add tofu and soy sauce and sauté for another 5 minutes. Add red and yellow bell peppers and teriyaki sauce, sauté for another 5 minutes.
4. Serve on rice or noodles and garnish with cilantro. Enjoy!
| Meat Alternative | 1.1 |
| Vegetables | 3.4 |
Nutritional Highlights:
Tofu
Tofu has been linked to a lower risk of heart disease and is a great plant-based protein alternative. It also contains minerals such as calcium and magnesium that are essential for bone health.
Consult with your healthcare practitioner if you've had estrogen-sensitive breast cancer or a thyroid disorder as tofu may be counter-indicated.
