Ingredients (use vegan versions):
- 1 thick slice firm tofu, pressed and cubed (or can freeze and crumble)
- 1/2 cup carrots, julienned
- 1/2 cup fresh green beans in 1" pieces
- leftover cooked rice (white or brown)
- prepared sweet and sour sauce
- soy sauce
- rice vinegar
- olive oil
- vegan white wine
- 1 clove minced garlic
- 1/4 small onion diced
Directions:
Marinate tofu in soy sauce and vegan white wine (I use
equal amounts each) for at least one hour. Add
a few teaspoons of oil to wok and heat till sizzling.
Brown drained tofu till golden and set aside.
Add dash more oil to wok and lightly saute onion
and garlic. Add carrots and beans and saute
till beans are just a little tender. Add few
tsps sweet and sour sauce, a splash rice
vinegar, splash soy sauce, browned tofu and heat
through (can add dash cornstarch if you like a
thicker sauce). Add rice and cook on high till
rice is sizzling.
Serves: 1
Preparation time: 40 min
stirfry
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