Stir-Fried Vegetables with Organic Tofu over Organic Brown Rice

Name: Stir-Fried Vegetables with Organic Tofu over Organic Brown Rice
Yield: Serves 6
Ingredients: 3 cups cooked organic brown rice, wheat berries, quinoa, or black beans; 1 1-inch piece fresh ginger, peeled and minced; 2 shallots, sliced; 1 sweet onion, cut into thick rings, separated; Salt and pepper; 2 tablespoons extra-virgin olive oil; 4 cloves garlic, sliced; ½ teaspoon crushed red pepper flakes; 3 cups cooked organic brown rice, wheat berries, quinoa, or black beans; 1 tablespoon toasted sesame oil; 3 cups cooked organic brown rice, wheat berries, quinoa, or black beans; 3 cups cooked organic brown rice, wheat berries, quinoa, or black beans; 1 12-ounce package organic firm tofu, drained and cut into small cubes; 12 small shiitake mushrooms, tough stems removed and discarded; ½ cup tamari sauce; 1 7-ounce bag organic baby spinach; 2 baby bok choy, cut in half lengthwise 1 broccoli crown, florets separated; 2 baby bok choy, cut in half lengthwise 1 broccoli crown, florets separated; 12 small shiitake mushrooms, tough stems removed and discarded; 2 baby bok choy, cut in half lengthwise 1 broccoli crown, florets separated; 1 small butternut squash, peeled, seeded, cut into thin half rings; Salt and pepper; 2 medium carrots, cut in ¼-inch slices Juice from 1 orange; 2 medium carrots, cut in ¼-inch slices Juice from 1 orange

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This colorful stir-fry is rich in beta-carotene, vitamins A and C, fiber, good fats, whole grains, and flavor. Vary the vegetables as the season allows, first cooking the hardest vegetables like winter squash and carrots and later adding the quicker-cooking vegetables like tender organic baby spinach, broccoli florets, baby bok choy, and shiitake mushrooms.

Ingredients

Main course
Vegan
Winter

Ingredients

Method