Tofu Pistachio Stir Fry Over Brown and Wild Rice

Tofu Pistachio Stir Fry Over Brown and Wild Rice



1 serving


1 tablespoon coconut aminos*

½ tablespoon brown rice vinegar (substitute: rice vinegar)

1 clove garlic, minced or 1 teaspoon minced garlic 

¼ teaspoon fresh grated ginger

⅛ teaspoon crushed red pepper

¼ cup minced yellow onion

¼ cup low sodium organic vegetable broth

1 cup broccoli chopped into small florets

½ cup minced red bell pepper

¼ cup sliced carrots

1 serving (4 ounces) organic extra firm tofu (or pumpkin seed tofu), cubed  

1 cup cooked brown and wild rice 

¼ cup pistachios, sliced 


*If coconut aminos are not available, you can use 2 teaspoons soy sauce and 1 teaspoon pure maple syrup, but please note it is not a direct substitution and soy sauce is not gluten free. 


In a small bowl whisk together the coconut aminos, vinegar, garlic, ginger, and crushed red pepper. In a medium pan over low heat, sauté onions in broth until translucent. Add broccoli, bell pepper, carrots, and sauce, and sauté until broccoli is tender, about 3-4 minutes. Add tofu and stir to heat through, about 1 minute. Serve the veggie and tofu mixture over the rice, and garnish with the pistachios.

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