Stir-fried Tofu and Vegetable Medley with Brown Rice (Gluten-Free and Vegan)

Ingredients for Stir-fry:

• 1 block of firm tofu, cubed (about 14 ounces)

• 2 tablespoons gluten-free tamari sauce (or soy sauce if not gluten-free)

• 1 tablespoon sesame oil

• 1 tablespoon olive oil

• 2 cups broccoli florets

• 1 bell pepper, thinly sliced

• 1 carrot, thinly sliced

• 1 cup snow peas, trimmed

• 2 cloves garlic, minced

• 1-inch piece of ginger, minced

• Salt and pepper to taste

• Sesame seeds for garnish (optional)

Ingredients for Brown Rice:

• 1 cup brown rice

• 2 cups water

Instructions:

For Stir-fry:

1. Press tofu to remove excess moisture: Place the tofu between paper towels and place a heavy object (like a cast-iron skillet) on top for 15-20 minutes. Then, cube the tofu.

2. In a small bowl, mix the tamari sauce and sesame oil. Add the cubed tofu and toss to coat. Let it marinate for 10-15 minutes.

3. Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated tofu and stir-fry until it's golden brown on all sides. Remove tofu from the skillet and set aside.

4. In the same skillet, add a bit more oil if needed, then add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.

5. Add the broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

6. Return the tofu to the skillet and stir-fry for an additional 2 minutes to heat through. Season with salt and pepper to taste.

For Brown Rice:

1. Rinse the brown rice under cold water until the water runs clear.

2. In a saucepan, combine the brown rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the water is absorbed.

Serve the stir-fried tofu and vegetable medley over cooked brown rice. Garnish with sesame seeds if desired. Enjoy your Day 2 dinner!