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Baked Tofu and Veggie Stir-fry with Basmati Brown Rice

1 package Firm Or Extra Firm Tofu, 14-16 Ounce Package
5 Tablespoons Soy Sauce (reduced Sodium)
4 Tablespoons Brown Sugar
1- 1/2 Tablespoon Fresh Lemon Juice
3 teaspoons Honey
3/4 cups Basmati Rice
2 cups Steamed Broccoli Florets
1 whole Medium Red Pepper
1 whole Zucchini
1 whole Yellow Squash
1 Tablespoon Canola Oil


Preheat oven to 400 F. Cut tofu into thin triangles and put them on a well greased baking sheet. Bake at 400 F until golden brown (30-45 minutes). In a small bowl, whisk together the soy sauce, brown sugar, lemon juice, and honey for stir-fry sauce. Set aside. Cook rice according to package directions. Thinly slice red pepper, zucchini and squash and saute it in a large pan over medium heat with 1 tablespoon of oil for 8-10 minutes. Add the steamed broccoli and tofu and mix to combine. Mix in 1/2 the sauce and cook for 5 minutes Sauce recipe adapted from Veggie Belly Add the cooked rice and coat entire mixture evenly with the remaining sauce. Continue to cook and stir until heated through and well combined. Serve and enjoy!

Source: tastykitchen.com