Teriyaki Peanut Tofu with Stir-Fried Veggies

ilovevegan.com

christomanci

subheading: Brown Rice Base:

3 cups cooked brown rice (1 cup brown rice + 2.5 cups vegetable stock)

subheading: Veggie Stir-Fry:

1 tbsp sesame oil or coconut oil

3 cups broccoli florets

2 cups zucchini, quartered and cut into ½ inch slices

2 cup white button mushrooms, quartered

1 cup carrots, sliced diagonally

½ red pepper, sliced

subheading: Teriyaki Peanut Tofu:

1 block firm or extra-firm tofu, cubed

½ tbsp sesame oil or coconut oil

subheading: Teriyaki Peanut Sauce:

4 tbsp soy sauce or Bragg's Liquid Aminos

2 tbsp chile garlic sauce or sriracha (or a mix of the two)

3 cloves garlic, minced

1 tbsp brown sugar

1 tbsp peanut butter

2 tbsp sesame oil

1 tbsp sesame seeds (optional)

water to thin the sauce

Directions at ilovevegan.com

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