Stir-fries are a great way to clean out the fridge, we like to toss in whatever we have on hand. This dish is high in protein and carbs, loaded with vitamins and minerals, and super quick and easy. I like to carbo-load with dishes like this – vegetables are naturally high in carbohydrates and brown rice is a no-brainer.
How do you carbo-load? Let us know in the comments section below!
1/4 cup tamari or Bragg’s Liquid Aminos
2 Tbsp Thai chili sauce
2 tsp toasted sesame oil
1 tsp fresh ginger, grated
1/2 lb super firm tofu, diced
2 Tbsp olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic
1 cup carrots, chopped
1 zucchini, diced
1 summer squash, diced
1 bunch bok choy, leaves removed and diced
1 cup broccoli, florets diced
2 cups mushrooms, sliced
In a small bowl, mix together tamari or Bragg’s Liquid Aminos, Thai chili sauce, sesame oil, and grated ginger. Add tofu, toss to coat well, and marinate for 20-30 minutes.
Heat a cast-iron skillet or wok over medium-high heat, add olive oil, tofu (reserve marinade) and cook for about 5 minutes. Add onion, bell pepper, garlic, carrots, zucchini, squash, and cook for 3-4 minutes. Add bok choy, broccoli, mushrooms, and reserved marinade and cook for 3-4 minutes.
Serve over brown rice.
Per serving: 367 calories (52 from fat), 5.8g total fat, 0.9g saturated fat, 0mg cholesterol, 894mg sodium, 66g total carbohydrate (6.8g dietary fiber, 9.5g sugar), 14.5g protein, 203% vitamin A, 193% vitamin C, 23% calcium, 22% Iron
- Good Points: High in protein, manganese, very high in Vitamins A, B6, and C