Healthy Vegetable Stir Fry
Ingredients
- 1 bag Deluxe Frozen Vegetable Stir Fry Mix
- 1 can pineapple tidbits
Stir Fry Sauce
- juice from canned pineapple about ½ - 1 cup
- ¼ cup soy sauce
- 3 Tbsp. rice vinegar or apple cider vinegar
- 3 Tbsp. pure maple syrup or other liquid sweetener
- 2 tsp. minced ginger
- 2 cloves garlic, minced
- 2 Tbsp. corn starch arrowroot powder works too
Tofu Cubes
- 1-2 packages firm tofu
- 3 Tbsp. soy sauce
- 3 Tbsp. pure maple syrup
Instructions
- If you are making the marinated tofu, simply add 2-3 Tbsp. soy sauce and 2-3 Tbsp. pure maple syrup to a bag.
- Add cubed tofu (it doesn't matter how you cut the tofu, you decide), and marinate in the refrigerator for 2-3 hours if you can, but 30 minutes would work too.
- Bake tofu on a parchment lined cookie sheet at 400 degrees for 20-30 minutes.
- While the tofu is baking, in a large skillet add frozen vegetables with ½ cup water or vegetable broth.
- Cover with a lid and let the vegetables heat through, about 10 minutes. Add water if needed.
- While that's heating up, open the can of pineapple and drain the juice into a small mixing bowl. Set the pineapple aside.
- In the small mixing bowl of juice, add soy sauce, vinegar, garlic, ginger, maple syrup, and corn starch and whisk together.
- After 10 minutes, take the lid off the skillet, add the pineapple. Mix together. Add the sauce and mix into the veggies. Heat should be on a medium-low. Let the corn starch cook and thicken the sauce for about 5 minutes. Salt and pepper to taste.
- Scoop vegetable mixture over cooked brown rice or brown rice Pad Thai noodles. Top with cubed tofu and serve. Enjoy!