I’m on my post Spring break reset after having indulged my way through Disney! 🙂 So what’s on the menu at my house this week? Clean ingredient meals with tons of veggies and lean proteins.
This Stir Fry is easy to make, delicious, and healthy. It is gluten free, vegetarian, and Paleo.
Ingredients
1/2 tsp. Sesame Oil
Extra firm Organic Tofu
2 tbs. Corn Starch
2-3 cups Chopped Broccoli heads
1 Chopped Red Onion
1 Green Pepper Sliced
2-3 Cups Mung Bean Sprouts (Found in refrigerated Produce section)
1 package Canadian Farm frozen Chinese Veggies
3 tsp. Fresh Grated Ginger
1-2 tsp.Soy Sauce (Gluten Free) to taste
1-2 tsp. Coconut Amino to taste
1-2 tsp. Annie’s Asian Sesame to taste
Salt and Pepper
Sesame Seeds
Directions
Drain and cut tofu into cubes.
Add Sesame Oil, tofu cubes, corn starch, and salt and pepper to large saute pan.
Mix together and cook on medium high until tofu turns a crispy golden brown, approximately 8-10 minutes.
Set cooked tofu aside.
Coat the same pan with bit more sesame oil.
Add red onion, broccoli, green pepper, frozen Chinese veggie mix, mung bean sprouts, and grated ginger to saute pan.
Cook on medium heat until veggies are tender. Approximately 8-10 minutes.
Add salt and pepper, GF Soy Sauce, Anne’s Asian Sesame, and the Coconut Amino. Start with 1 tsp. of each and add to your liking and taste buds.
Add the tofu back into the saute pan and stir.
Plate and sprinkle with sesame seeds.
I hope you enjoy this delicious and healthy recipe!
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XO
EVE