4cupsmixed vegetablessuch as bell peppers, carrots, broccoli, and mushrooms
3green onionsminced
4clovesgarlic
2tablespoonsfresh ginger
for the garlic ginger stir fry sauce
4tablespoonshoneymaple syrup for vegan
4tablespoonslow sodium soy sauce
1/2 cupvegetable broth
2teaspoonscorn starch
Instructions
Sauce:
Whisk all the sauce ingredients together until smooth. Set aside.
Tofu:
Cook the rice according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again – there’s alot of water in there! Cut the tofu slices into small cubes. Bake or air fry the tofu for 15 minutes at 400°.
Veggies:
Stir fry your garlic and ginger with a bit of water for 1-2 minutes or until fragrant. Add the veggies and stir fry 5 - 7 minutes or until tender. Add the tofu back to the pan and pour the sauce over vegetables and tofu. Stir to coat evenly and cook for an additional 2-3 minutes or until sause thickens. Serve the stir fry with cooked rice and garnish with the green on and sesame seeds.