Asian BBQ Tofu Stir Fry
IntroductionSimple and delicious. This recipe makes a huge batch to allow for leftovers which are great for lunch. Simple and delicious. This recipe makes a huge batch to allow for leftovers which are great for lunch.
1 each yellow, orange, and red bell pepper
1/4 cup chopped onion
1 cup cooked brown rice
2 tsp minced garlic
1/2 block (1/2lb) firm tofu, drained
Asian BBQ Sauce (I use San-J Gluten free Sweet and Smokey)
1 lb fresh green beans
1 1/2 medium carrots
Your choice of cooking oil (I use Safflower)
Spices you like (I use black pepper, paprika, and fresh ginger)
Different sauces are more/less thick than others. Use more or less than listed above to make sure your whole mix is covered.
My family is big on having leftovers for lunch. You get 2 meals for the price of one. For a single dinner try cutting this recipe in half.
Chop the bell peppers and carrots into small pieces. Cut the green beans into 1/3's. Cut the tofu into 1/2 inch cubes.
Heat the oil in a large skillet or wok. Once the oil is hot add the garlic, onion, and bell peppers. Cook until fragrant. Add in the carrots and green beans. Cook until all the vegetables are cooked thoroughly. Add in the cooked rice and tofu. Stir until everything is evenly distributed. Add the Asian BBQ sauce and desired spices. Stir again until the sauce coats everything. Allow to simmer for about 2 to 5 minutes so the flavors all join.
Ready to serve :)
Serving Size: Makes about ten to twelve 1 cup servings