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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This recipe was featured in our April/May 2010 newsletter. It was submitted by Elizabeth Bruns, R.D., L.D., VNA-LSVN (Lone Star Vegetarian Network) Liaison. Her source was Vegetarians in Paradise . Ingredients:
1 -2 cup brown rice |
1 tablespoon coconut oil or 1 tablespoon olive oil |
1 -2 tablespoon water |
1/4-1/2 lb firm tofu, squeezed and cubed |
1 large carrot, cut into julienne sticks about 2 inches long |
1 yellow bell pepper, cut into 1/2 inch slices |
1/2 red bell pepper, cut into 1/2 inch slices |
1 zucchini, cut into thick julienne sticks about 2 inches long |
1/2 lb portabella mushroom, sliced thick |
1 cup coconut (1 cup shredded fresh or dried coconut) |
1 ounce dried apples or 1 ounce mangoes or 1 ounce papaya, diced |
1 tablespoon vegetarian oyster sauce (mushroom) or 1/2 tablespoon soy sauce |
3 dashes tabasco sauce |
salt and pepper |
Directions:
1. Make brown rice.
2. Heat oil in large, deep skillet.
3. Add tofu cubes and vegetables and sauté over high heat until veggies are
4. softened, about 7-8 minutes, stirring frequently.
5. Add water if necessary to keep veggies from drying out.
6. Turn heat down and add coconut, apple, soy sauce and Tabasco.
7. Stir well and season to taste with salt and pepper.
8. Transfer to serving dish and sprinkle with sesame seeds.
9. Serve over brown rice.
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