Quick Veggie Tofu Stir-fry

• Vegan
• Gluten free

• Produce

  • 12 oz Broccoli, fresh
  • 1 tbsp Ginger, fresh

• Refrigerated

  • 1 lb Tofu, extra firm

• Canned Goods

  • 2 tbsp Red curry paste

• Condiments

  • 1/3 cup Reduced soy sauce

• Baking & Spices

  • 1 1/2 tsp Arrowroot powder
  • 1 Pepper, organic yellow
  • 1 Pepper, organic orange
  • 1 Red pepper, organic
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 3 tbsp Sesame oil

• Liquids

  • 3 tbsp Water

Found on eatgood4life.com

Description

Ingredients

• 1 lb extra-firm tofu, cubed
• 1 organic red pepper, cubed
• 1 organic yellow pepper, cuber
• 1 organic orange pepper, cubed
• 12 oz fresh broccoli
• 1 tbsp sesame seeds
• 1 tbs fresh ginger, chopped
• 3 tbsp sesame oil, olive oil will work too
• 2 tbs red curry paste
• 1/3 cup reduced soy sauce
• 3 tbs water
• 1 1/2 tsp arrowroot powder

Directions

• In a small mixing bowl mix the sauce ingredients and set aside. In a large non-stick skillet place the oil and tofu and cook for 2-3 minutes or until it begins to brown around the edges. Add the chopped peppers and ginger and cook, stirring in between, until the peppers are tender. About 5 minutes. Add the broccoli and cook further for 2 minutes. Add the sauce and stir making sure it coats the veggies and tofu. Turn the heat off and add the sesame seeds. Serve immediately over brown rice or quinoa. NOTE: You can use any colored peppers of your choice.