We've been making up for our culinary sins this week, eating tons of fruits and veggies and good whole grains-I'm hopeful that will absolve me from the dozens of gingerbread cookies I've eaten. And the fudge, don't forget the chocolate fudge....how could we forget the fudge?! I know I won't soon forget it...
To shock our systems back into health I whipped up a veggie and tofu stir fry this week with brown rice. Served with steamed bok choy I felt very, very healthy and could almost forget about all the dark, festive, beer I've been drinking!
The inspiration for this stir fry sauce was found here on The Food Rules Cooking blog I like to read. Someday I will try her actual recipe for the Phad Thai, it looks amazing!
1/4 cup wheat free soy sauce
2 limes, juiced
1 tablespoon brown sugar
Sesame oil
Extra firm tofu, drained and cubed
Assorted veggies (stir fry is an outstanding way to empty out the crispers) I used julienned carrots, sugar peas, steamed broccoli and mushrooms
Brown rice, preferably cooked over the weekend to save time
Cilantro
Toasted cashews
Combine the soy sauce with the lemon juice and brown sugar and set aside.
Heat the sesame oil in a pan and saute the tofu, add the veggies and rice, pour in the sauce, stir to heat through, taste, add salt if needed. Add in the toasted cashews and top with the cilantro.
Serve with steamed bok choy drizzled with rice vinegar.
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