Ingredients

• 1/4 teaspoon(s) coconut aminos
• 1 garlic clove
• ginger, ground
• 1/2 tablespoon(s) sesame oil
• 2 tablespoons arrowroot
• 16 ounce(s) tofu or bean curd
• 1 carrot sliced
• 1/2 cup(s) broccolini
• 1/2 cup(s) Snow pea pods, whole
• 3/4 cup(s) zucchini sliced
• 1/2 cup(s) red bell pepper sliced
• 2 tablespoon(s) arrowroot

Cooking Instructions

Combine soy sauce, garlic, ginger and oils and mix well. Slice tofu in thick strips and add to mixture and marinate 1-2 hours. Drain and reserve marinade. Spread whole wheat flour on work area and lightly dust tofu. Spray saute pan with oil and saute tofu until golden brown. Set aside. Saute over medium high heat, carrots, broccoli, snow peas, zucchini, jicama, celery and eggplant. Cook until vegetables are tender - crisp about 5 minutes. Add mushrooms, pepper and tofu. Combine cornstarch and water to make a paste. Add to marinade and pour over stir fry. Cook until sauce is thickened. Sprinkle with sesame seeds.

Serving Instructions

Heat on stove top until hot over low heat.