Veggie Stir Fry

Prep Time: 10 minutes Cook time: 25 minutes Total time: 35 minutes

Ingredients:

1. 4-5 carrots
2. 1 head of broccoli
3. 1 yellow onion
4. 1 container of mushrooms if desired
5. 1 block of tofu
6. 2 cups white rice
7. 1/2 cup soy sauce
8. 1/4 cup brown sugar
9. 2 tablespoons cornstarch + 1 tablespoon
10. 2 teaspoons ground ginger
11. 2 cloves minced garlic
12. 1/4 cup flour
13. 1 stalk green onions.

Instructions:

1. Preheat oven to 375 degrees.
2. Cook rice.
3. Wash and peel carrots. Chop on a diagonal cut to yield 1/4 inch pieces. Wash and chop the broccoli into bite sized florets. Chop the onion and mushrooms into bite sized pieces.
4. Press tofu to remove water. Cut into small cubes. Coat in a mix of 1 tablespoon cornstarch and 1/4 cup flour.
5. In a small saucepan, combine the soy sauce, brown sugar, 2 tablespoons cornstarch, ginger and garlic. Stir constantly while on medium heat until thickened.
6. Line a baking sheet with tinfoil. Add the veggies on one side and tofu pieces on the other.
7. Use 3/4 of the sauce to cover the veggies, and the other 1/4 to cover the coated tofu.
8. Bake for 25 minutes.
9. Assemble bowls.
10. To meal prep: Portion into 5 meal prep containers. Keep in refrigerator for up to 5 days. Reheat in microwave. Add green onions after reheating.