Serves 1-2 servings
Ingredients
- 1 block organic tofu, drained & pressed
- 2 cups + 2 Tbls. bone broth
- 4 Tbls. arrowroot starch
- 1 cup jasmine rice
- 1 cup coconut milk
- 4 cups chopped veggies (we like broccoli, bell peppers & onions)
- 2 Tbls. sesame oil
Sauce:
- 2 Tbls. rice vinegar
- 1/2 cup tamari or coconut aminos
- 3 Tbls. hoisin sauce or date syrup
- 1/4 cup chili sauce or ketchup (depending on preference for spicy)
- 1″ piece of ginger, diced
- green onion or cilantro & sesame seeds to serve
Directions
- Tofu. Cube tofu and then in a large bowl toss with 2 Tbls. bone broth and all arrowroot. Lay on a parchment-lined baking sheet and bake at 400F for 25 minutes.
- Rice. Prepare rice according to package, using 1/2 coconut milk and 1/2 bone broth as the liquid instead of water.
- Sauce. Whisk together all sauce ingredients. If it is very thick, add bone broth to desired consistency.
- Sauté. Heat sesame oil in a large wok and saute all veggies. When veggies are cooked, add in cooked tofu and prepared sauce and stir to combine.
- Serve. Serve the stir fry mixture on top of coconut rice and top with green onions or cilantro and sesame seeds.
Notes
- Use vegetable broth for vegan version.
Nutrition Facts (per total recipe):
Calories: ~360kcal, Protein: 21g, Carbohydrates: 28g, Dietary Fiber: 7g, Sugars: 5g, Fat: 5g, Saturated Fat: 2g
