Tofu Stir Fry with Bell Peppers

Ingredients: – ¼  cup low sodium gluten free tamari – 2  tablespoons maple syrup – 2  tablespoons brown rice vinegar – 2  tablespoons olive oil – 1 cup chopped onion

Ingredients: – 14 oz. firm tofu drained and pressed – 5 cups julienned red, green, and yellow peppers (3 peppers) – 1 cup julienned carrots

Ingredients: – 1 ½  teaspoons finely diced serrano pepper – 1 cup sliced baby bella mushrooms (crimini) – 1 clove garlic minced – 1 tablespoon minced ginger – Salt and pepper

 Mix together tamari, brown rice syrup, and brown rice vinegar.  Set aside. Heat olive oil in pan or wok on high heat, add onions and cook until translucent.

 Mix together tamari, brown rice syrup, and brown rice vinegar.  Set aside. Heat olive oil in pan or wok on high heat, add onions and cook until translucent.

 Slice drained and pressed tofu into cubes. Add cubed tofu to the pan with onions and cook until slightly browned. Add minced garlic and ginger and cook about a minute.

 Slice drained and pressed tofu into cubes. Add cubed tofu to the pan with onions and cook until slightly browned. Add minced garlic and ginger and cook about a minute.

 Add carrots, and red, yellow and green peppers, and chopped serrano. Cook until almost tender. Add mushrooms and sauce and cook a few more minutes. Season with salt and pepper.

 Add carrots, and red, yellow and green peppers, and chopped serrano. Cook until almost tender. Add mushrooms and sauce and cook a few more minutes. Season with salt and pepper.

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