Stir Fry Buddha Bowl
Healhty Eating is Tasty, plant-based and it fills you up!
Servings: 1 Serving
Calories:
Equipment
- Non-stick medium pan
- Cutting board & knife
- Measruing spoons & measuring cups
Ingredients
- 1/2 cup Low-Sodium sauce
- 3 Tbsp Rice Vinegar
- 1 Tsp Red pepper flakes
- 2 Garlic cloves Mince
- 1 Tsp Mince ginger
- 1 Tbsp Red onion Mince
- 1 Tbsp Organic sugar or Maple syrup
- 1 Lemon the juice and zest
- 14 oz Firm tofu Dry and cut into cube sizes
Ingredients Above are for Marinate
- 1 cup Shreded Carrot
- 1 cup Shredded cabagge
- 1/2 cup Zucchini Julienne style
- 1 Tsp Avocado or vegetable oil
Ingredients Above are for Stir Fry
- 1/2 cup cooked rice To serve with stir fry
Instructions
- Marinate preparation:
- 1. Mixed all the ingredients in a container that will hold all the tofu.
- 2. Add soy sauce, vinegar, red pepper flakes, garlic, ginger, onion, sugar or maple syrup, lemon zest and lemon juice. Once all the ingredients are incorporated add the tofu and let it sit for 10-15 minutes.
Stir Fry Preparation:
- Heat a pan in medium heat, once the pan is ready add the oil.
- Add the tofu with all the marinates and let it cook for 2-3 mins, or until the tofu has a brown crust
- Add the carrots, zucchini, and cabbage to the tofu let the tofu and vegetables cook until the vegetables get tender, this will take proximate 5 more minutes.
- Leave it cover for 2 minutes and serve over rice.
Marinate preparation:
- Mixed all the ingredients in a container that will hold all the tofu.
- Add soy sauce, vinegar, red pepper flakes, garlic, ginger, onion, sugar or maple syrup, lemon zest and lemon juice. Once all the ingredients are incorporated add the tofu and let it sit for 10-15 minutes.
Notes
- You can also use tempeh or seitan instead of tofu.
- Another substitution can be chickpeas Made this recipe! Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe