Ingredients
- 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)
Instructions
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.
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.
Sunsweet Products Used
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