Stir Fry bowls are a delicious way for you to sneak in a bunch of really healthy veggies. This is my favorite Stir Fry because I just include a few ingredients, which you can easily pick up at the grocery store. If you are allergic to soy products, you could always substitute with some shrimp.
Ingredients
Serves 2
- 1 package of organic super firm tofu, drained and cubed
- 1/2 cup Tamari
- 2 garlic cloves, minced
- 1 tbsp maple syrup
- 1 tbsp miso
- 1 tbsp rice or apple cider vinegar
- 3/4 cup brown rice
- 1 1/2 cups water or veggie both
- 1 tbsp grape seed or rice bran oil
- 1-inch of ginger, peeled and minced
- 2 carrots, shredded
- 6-8 Asparagus spears, cut into 2-inch pieces
- A handful of fresh basil leaves
Instructions
- Place the tofu cubes in a shallow dish.
- Blend the tamari, garlic, maple syrup, miso, and vinegar together, and pour over the cubes. Cover dish. Let it marinate for a few hours.
- Boil the rice according to package directions.
- Heat the oil in a saute pan or wok. When smoking, add the tofu cubes and fry for about 2 minutes on each side or until they are nicely browned. Remove with a slatted spatula. Set aside to drain on a paper towel.
- Add all the ginger, carrots and asparagus to the pan, and saute for a couple of minutes. You may need to add a little water for moisture and steam.
- Add the tofu cubes back to pan to warm up.
- Spoon the brown rice into bowls and add the Stir Fry.
- Top with fresh basil leaves.
