yikesadoodle!

A light stir fry full of veggies, best served over brown rice.

Ingredients

• Tofu
• Broccolini
• Yellow pepper
• Bok choi
• Dandelion green and/or red chard
• Green onion (can be removed to make allium-free)
• Enoki mushrooms
• 2 Tbsp Canola oil
• 2 Tbsp Rice wine vinegar
• 2 Tbsp Toasted sesame oil
• 4 Tbsp Soy sauce (can sub tamari for gluten free option)

Note: Recipe does not need all veggies, but does need a bitter green and a brassica.

Directions

1. Cook rice.
2. Halve tofu block lengthwise; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Weight with canned goods or a skillet. Refrigerate overnight or at least 20 minutes.
3. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
4. Heat canola oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 2 minutes per side. Set tofu aside.
5. Cook the veggies in remaining marinade. Combine and serve over rice.