Rainbow Teriyaki Stir Fry
1/2 - 1 block extra-firm tofu, cubed
1 small onion, minced
2+ cloves garlic, minced
1 carrot, bias-cut into coins
1 cup broccoli florets
1 red pepper, cut into medium chunks
1 cup sliced mushrooms
1/2 can pineapple tidbits, drained (reserve juice) Sauce:
1/4 cup soy sauce
1/4 cup pineapple juice
1 tablespoon sliced fresh ginger, or 1 tablespoon ground ginger
1 garlic clove, minced
1 tablespoon brown sugar
1 tablespoon cornstarch
Combine soy sauce, pineapple juice, ginger, 1 clove garlic, brown sugar, and cornstarch in a small bowl and set aside.
In a medium saucepan, bring 2 cups water to a boil. Add 1 cup brown rice and reduce heat to minimum. Simmer, covered, for 45 minutes.
Meanwhile, cut up veggies. Sauté onions and garlic (I use at least two cloves) in olive or grapeseed oil until soft. Add veggies in the order they appear (carrots, broccoli, pepper, mushrooms, pineapple). Remove from wok, set aside, and fry tofu to your desired crispness.
Push tofu to the side of the wok, whisk up the sauce, and add it in. Stir until thick and bubbly. Add all the veggies back in, stir until heated through, and serve over brown rice.
SO HOW'D IT GO?
im shocked this hasnt gotten more reviews! this came out great- - just like from a restaraunt. i added a touch of water to the sauce because it was a little strong and i wanted more of it. i used broccoli, carrots, pineapple, zucchini and black sesame seeds. the only thing i did different cooking was i cooked the tofu first cause it takes so long. then i put the rest of the veggies in with the sauce and put a lid on it, so they were pretty much steamed. i served it over brown rice, it came out delicious and not too heavy! will definitely make again <3
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