Asian Veggie and Tofu Stir-Fry

Fried Tofu

1 large block of extra firm or firm tofu (sliced into ¼ to ½ inch thick patties)

1 tbs Coconut Oil

  

In a large skillet with no lid, preheat oil on med-high heat, 350 degrees for five minutes.   Add tofu, fry.  Do not disturb  until it lifts off the pan easily. Cook seven to ten minutes on first side and five to seven min. on second side.   Remove and let cool.

 

Asian Veggie and Tofu Stir-Fry

(severs four)

Cut fried tofu diagonally and marinade in sauce

Sauce

½ cup Soy Vay Veri Veri Teriyaki 

1 tsp garlic granules or 1 tbl crushed fresh garlic

1 tsp ginger juice or ¼ tsp ginger powder

¼ tsp salt

1 tbs cornstarch

Ingredients

1 tbs coconut oil

Fried tofu, sliced

1 onion

1 large head of broccoli

½ cauliflower head

1 large carrot

2 head baby Poc Choi

 

Add oil to wok or skillet and preheat on med-high, 350 degrees. 

Add onion, carrot and cauliflower.  Stir-fry for five minutes.

Add broccoli and poc choi with 1 tablespoon of water and lower to medium.

Cook med.-click-low.  Cook on low for five to seven more minutes.

Add fried tofu and sauce.

Cook for two minutes stirring twice.

Serve over rice.