Tofu Pistachio Stir Fry Over Brown and Wild Rice
Yield
Ingredients
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.
Instructions
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.
