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Note: the prep and cook time in this recipe does not take into account the brown rice, which takes about 40-45 minutes to cook in a rice cooker.
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Combine all the stir fry sauce ingredients and set aside.
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You may need to more or less of each ingredient, depending how you want it to taste.
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Ours tasted sweet but spicy!
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1.
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Add the vegetable oil to a deep skillet over medium-high-to-high heat.
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2.
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When the skillet is good and hot, add the tofu strips, carefully, one at a time.
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Be careful not to overcrowd.
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3.
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Cook the tofu for 4 minutes on each side or until golden brown.
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4.
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Transfer the tofu to a plate with a little water on it (to help keep the tofu moist while you continue cooking).
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5.
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In the same hot skillet, add the strips of red onion and bell pepper and cook for about 5 minutes or until the onions begin to turn translucent.
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6.
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Next add in the frozen veggies (the stir fry variety has mushrooms, broccoli, carrots, bell pepper) and heat for another 5 minutes.
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7.
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Scoot the veggies to the side of the skillet, creating a hole in the middle of your pan.
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Pour in your sauce.
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8.
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Stir to incorporate the sauce with the veggies.
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Since your pan is hot, the sauce will begin to sizzle and bubble away.
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9.
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After a few minutes, add the tofu back in and stir carefully so as not to break up the tofu.
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It really shouldnt though, since I used firm tofu.
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If you prefer to use soft or silken tofu, youll want to be extra careful.
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10.
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Cook for another 5-8 minutes.
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11.
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Serve hot over brown rice (or white rice).
