Brocoli & Tofu Stir-Fry with White Rice

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 461kcal

14 oz Crispy Tofu 1 x Crispy Tofu Recipe
2 cup Broccoli florets
1 Carrot, large Cut into rounds
½ Onion, large Cut into thick strips
2 Garlic cloves Minced
1 tbsp Ginger Minced
1 cup Vegetable stock, unsalted This recipe uses Kitchen Basics, Vegetable Stock
1 cup Cabbage, red
2 tbsp Vegetable oil
¼ tsp Red pepper flakes
4 cups White rice, cooked

In a small bowl, whisk together the coconut aminos and cornstarch. Try to remove as many clumps as possible.

Add vegetable oil to a large sauté pan and turn to medium-high. Add onions, carrots, cabbage, and broccoli. Cook 15 minutes, or until desired tenderness.
2 cup Broccoli florets, 1 Carrot, large, ½ Onion, large, 2 tbsp Vegetable oil, 1 cup Cabbage, red
Add garlic, ginger, and red pepper flakes, cook for an additional 2 minutes.
2 Garlic cloves, 1 tbsp Ginger, ¼ tsp Red pepper flakes
Deglaze with vegetable stock and mix in the slurry. Lower to a simmer, add tofu and cook until sauce is thickened.
1 cup Vegetable stock, unsalted, ¼ cup Coconut aminos, 1 tbsp Cornstarch, 14 oz Crispy Tofu
Serve with a side of white rice
4 cups White rice, cooked