Honey Ginger Tofu and Veggie Stir Fry

Ingredients

• 1/2 cup uncooked brown rice or farro
• tablespoon scan ola oil
• ounce sextra firm tofu
• cup schopped asparagus
• cup sshredded carrots
• green onions, minced
• clove sgarlic
• tablespoon sfresh ginger
• tablespoon shoney (more to taste)
• 1/2 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup rice wine vinegar
• 1/4 cup can ola oil

Instructions

1. Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
2. Tofu: Cook the rice or farro according to package directions.
3. Cut the tofu into slices and press with a paper towel to remove excess moisture.
4. Wait a few minutes and press again there’s lotsa water in there!
5. Cut the tofu slices into small cubes.
6. Heat the oil in a large nonstick skillet over medium heat.
7. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will spatter a tiny bit have a cover ready or just skip the sauce at this point).
8. Pan fry the tofu until golden brown.
9. Remove from the pan and drain on paper towel lined plates.
10. Veggies: Return the pan to the heat and add the asparagus with 1/4 cup stir fry sauce. When the asparagus is bright green and tender crisp, add the carrots and toss together. Arrange the veggies and tofu over the cooked rice or farro, and cover with more sauce to taste. Sprinkle with the green onions.