Ingredients
4
4 servings
- •3 cups water
- •1.5 cups long-grain brown rice
- •1 pound firm tofu
- •0.25 cup unsweetened pineapple juice
- •2 tablespoons fresh lemon juice
- •2 tablespoons ketchup
- •2 tablespoons real maple syrup
- •2 tablespoons tamari
- •1 tablespoon dark sesame oil
- •2.25 teaspoons arrowroot powder
- •2.5 teaspoons grated fresh ginger root
- •2 tablespoons vegetable oil
- •1 onion, thinly sliced
- •1 carrots, sliced diagonally
- •4 ounces fresh green beans, cut into 1-inch lengths
- •1 large chopped red bell pepper
- •8 ounces fresh mushrooms, sliced
- •1 zucchini, cut into 1/2-inch slices
- •1 cup pineapple chunks
Instructions
- In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
- Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
- In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
- Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.
Nutritional Facts
Per 4 servings
- Calories: 666
- Carbohydrate: 94g
- Fat: 23g
- Fiber: 10g
- Protein: 29g
- Sugar: 25g
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