Basil Tofu
Servings
2Serving size
4 ounces tofu with veggies and sauceThis recipe can be multiplied and makes good leftovers. Serve over Brown Rice.
Serve with Brown Rice
Ingredients
| 1 Tbsp. Sesame oil |
| 1 large Carrots, raw (peeled and sliced into thin half moons) |
| 2 clove Garlic, raw (sliced) |
| 1 small White onions (sliced) |
| 8 ounces Extra firm tofu (cut into 1/2 inch cubes) |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 lime yields Lime juice, raw |
| 1 tsp. Tabasco sauce (or other hot sauce) |
| 1 tsp.. Honey |
| 1/2 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1/2 cup Frozen peas (thawed) |
| 10 leaves Fresh basil (chiffonade) |
Instructions
Add the carrot and cook for about 3 minutes. Toss frequently.
Add the garlic and onion and toss for about 2 minutes. Stir frequently.
Add the tofu and cook for five minutes. Toss frequently.
Add the soy sauce, lime juice, hot sauce, honey and vegetable stock.
Toss well and add the peas.
Cover and cook for 2 minutes.
Add the basil and toss for 1 minute.
Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A quick and light stir fry that takes less time to cook than it does to slice the veggies. You can spice this up a lot by adding more hot sauce, or if you like it really spicy, use half chili oil and half sesame oil. The more spice you add, the more basil you might need to compensate and let the basil flavor come through.