| 9 | 30 | 501 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 2 large | Carrots (sliced diagonally) |
| 4 mushroom(s) | Cremini (Italian) mushroom (sliced) |
| 1 cup whole | Sugar snap peas |
| 1 cup | Bean sprouts |
| 171 gm | Tofu, regular, extra firm (Cubed) |
| 1/2 cup | Jasmine rice, dry |
| 1/4 cup | Teriyaki sauce |
| 4 tbsp | Coconut aminos, Coconut Secret |
| 1/2 cup | Dry Roasted Edamame |
1. Start by cooking rice according to package directions.
2. Start with the tofu and pat dry with a paper towel. Removing some of the moisture. Cut it into cubes and cook in a pan on medium heat with some teriyaki sauce or coconut aminos.
2. Cut up the carrots, broccoli, mushrooms, and bell peppers. Cook on high heat (Use a wok if you have one) and add teriyaki sauce OR coconut aminos to the vegetables. Use more sauce if needed.
4. After the tofu and vegetables are cooked (about 10 minutes) add the tofu to the vegetables.
5. Once the rice is finished, add to a bowl and top with the stir fry and roasted edamame.
6. Enjoy :)
(To make this recipe quicker, most grocery stores sell a pre-cut stir fry vegetable mix.)
Also here is a recipe for a homemade sauce if you prefer:
1/4 cup of vegetable broth, 1/4 cup of coconut aminos, 3 tbsp of coconut sugar
Mix together and add to the vegetables.
To thicken the sauce: Mix 4 tsps of cornstarch with 2 tbsp of water and add to the vegetables.
| Grain | 0.5 |
| Meat Alternative | 0.6 |
| Vegetables | 3.3 |
