Vegetable & Tofu Stir-Fry with Prune Teriyaki Sauce

Vegetable Tofu Stir-Fry Prune Teriyaki Sauce

Created by Megan Roosevelt at Healthy Grocery Girl

Prep Time: 10 minutes
Cook Time: 30 minutes

Vegetable Tofu Stir-Fry Prune Teriyaki Sauce
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.

Nutritional Information
  • Total Servings 4
  • Serving Size 1/4 recipe
  • Calories per serving 450
  • Fat 20g
  • Cholesterol 0mg
  • Sodium 1280mg
  • Carbohydrates 51g
  • Fiber 9g
  • Sugar 19g
  • Protein 19g
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Products Used in This Recipe
Amaz!n™ Diced Prunes
Amaz!n Prune Fruit Packs
Pitted Prunes