Stir fry recipes are among the most favorites in our household due to the diversity of options and ease to cook. Sometimes, we sauté a protein of choice (this one is perfect for novice tofu users!), then sequentially add more firmer vegetables (onions or carrots, for instance), then softer ones (think bell peppers), and last top with options like green onions.
In this particular recipe, we sauté cubed tofu in a wok, lightly seasoned with sesame oil. For an extra crunch, try baking tofu wedges for about 5-10 min at 375F on each side before cubing. Once the tofu browns slightly, then add sliced carrots. After a few minutes, we then topped with bell peppers. I added about a 1/3 cup water and covered for a few minutes, stirring intermittently to soften the vegetables before uncovering and topping with 1/2 cup agave, 1/4 soy, and 1/2 squeezed lime and powdered ginger.
For the side slaw, we sliced cabbage and added some shredded carrots, sliced green onions, and mixed in a small amount of olive oil (light extra virgin for healthy omega 3s with little taste!) and rice vinegar, touch of agave to sweeten.

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