Vegetable Tofu Stir-Fry Prune Teriyaki Sauce

Prep Time 10 Minutes

Cook Time 30 Minutes

Calories per seving 450

Fat 20g

Cholesterol 0mg

Sodium 1280mg

Carbohydrates 51g

Fiber 9g

Sugar 19g

Protein 19g

½ dry brown rice
1 package extra firm non-GMO tofu
1 large bok choy
1 red bell pepper
1 yellow summer squash
1 cup chopped purple cabbage
1 cup snow peas
1 tablespoon coconut oil
Sea salt & fresh ground black pepper
1/4 cup fresh cilantro
Prune Teriyaki Sauce
1/2 cup diced or whole Sunsweet Amaz!n Prunes
1/4 cup Sunsweet Amaz!n Prune Juice
1/4 cup liquid aminos or soy sauce
3 tablespoons rice wine vinegar
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced ginger
1 tablespoon tapioca starch or cornstarch (optional)

Preheat oven to 400°F.

Cook rice in water according to package directions; set aside.

Toss tofu in vegetable oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 minutes or until the edges start to brown. Melt coconut oil in a large skillet over medium heat. Add vegetables and stir-fry for 5 to 7 minutes or until crisp-tender.

While the rice, vegetables and tofu cook, place all sauce ingredients in a blender and blend on high until smooth. Add tapioca or cornstarch as a thicker sauce.

Place in a small saucepan and cook over low heat for a few minutes to warm and thicken.

Place vegetables and tofu over rice and drizzle with sauce. Garnish with fresh cilantro and sesame seeds. Makes 4 servings.