Who doesn’t love stir-fry?! This dish is probably one of the most frequently made meals in my house (probably at least once a week). It is so easy and quick to whip-up, and the best part is that you can use whatever veggies are left over in your fridge or freezer! Whatever veggies you prefer, I can guarantee that this meal will not disappoint.

Ingredients:

• 1 block firm tofu
• 1 cup brown rice
• 2 cups chopped broccoli
• 1 whole carrot (chopped)
• 1/2 sweet onion
• 1 cup peas
• 1 orange bell pepper
• 1 green bell pepper
• 1 green onion (chopped)
• 3 tbsp soyaki
• 3 tbsp sweet chili sauce
• 2 tbsp liquid aminos
• 1 tsp garlic powder

Instructions:

1. In a large pot, bring 1 cup brown rice and 2 cups water to a boil. Once boiling, reduce to a simmer and cook for 25-30 minutes, or until rice is tender. Once finished, add salt and pepper to taste.
2. Chop tofu block into dice-size cubes. Cover tofu cubes with sweet chili sauce. In an air fryer, bake the tofu at 390 degrees for 12 minutes or until golden brown and slightly toasted.
3. Wash and chop broccoli, carrot, sweet onion, and bell peppers into small pieces.
4. In a large skillet, heat a drizzle of avocado oil. After a few minutes, add veggies and cook on med-high heat until tender, stirring frequently to prevent sticking. Add garlic powder, salt, and pepper. Add peas, soyaki, liquid aminos, and sweet chili sauce. Stir well, and continue to heat and stir the veggies.
5. Once veggies are almost cooked and tender, add tofu blocks. Stir to combine.
6. On a serving plate, place one heaping scoop of the brown rice and top with a large scoop of the veggie/tofu mixture. Add finely chopped green onion (and more liquid aminos, sweet chili sauce, or soyaki as desired). Enjoy!