Sweet & Spicy Tofu Stir-fry
1 lb. Organic regular extra firm tofu, frozen & then tawed
3 large cloves garlic, crushed
8oz. (Rice Road brand of stir-fry sauce with garlic &
Cayenne to taste
Pico De Gallo seasoning to taste (this is mixed dried peppers and salt)
Garlic powder to taste
2 cans of chop suey vegetables
1 can of water chestnuts
Handful of cashew nuts & chow mein noodles
3 cups of minute rice
3 1/2 cups of Pacific organic veg. broth
MARINADE: Pour 8oz. of Rice Road stir-fry sauce into a bowl with 3 cloves of crushed garlic, sprinkle cayenne, garlic powder and Pico De Gallo seasoning to taste. Add cubed tofu and let marinate overnight or to taste.
In a large pot, bring 3 cups of veg. broth and a dash of cayenne to a boil, add 3 cups minute rice, stir, cover and remove from heat. Let set for about 5 min.
In a WOK, add 1/3 cup of veg. broth and marinated tofu and let simmer, stirring carefully and frequently for approx. 3 min. Remove tofu. Add 1/4 cup veg. broth to WOK and add canned chop suey vegetables, water chestnuts and cashews. Stir fry until warm and veggies are still crisp. Sprinkle with a little garlic powder.
On a plate, dish up some rice, cover with stir-fry veggies and tofu. Sprinkle with more cashews if desrired and chow mein noodles.
SO HOW'D IT GO?
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