Agave Ginger Tofu and Veggie Stir Fry
- 1 1/2 cups brown rice
- 4 Tablespoons olive oil, divided*
- 1 package extra firm tofu
- 1 bunch asparagus
- 2 cups shredded carrots
- 3 green onions
- 3 garlic cloves, peeled
- 1 knob fresh ginger
- 1 tablespoon agave**
- 1/4 cup tamari**
- 3 1/4 cup water, used in 2 steps*
- 2 tablespoons rice wine vinegar**
- *Not included
- **Sauce mix
- Plate lined with paper towels
- Medium saucepan
- Large saucepan
Rinse and dry the produce. Drain the tofu, gently squeezing out any extra water. Cut the tofu into 1-inch cubes. Slice the green onions into thin rounds, discarding the bulbs. Trim off the woody ends of the asparagus and discard, and chop the asparagus spears into 1 inch pieces. Peel and mince the ginger.
Bring 3 cups of water and rice to a boil in large saucepan. Reduce to a simmer and cover. Cook until rice is tender and all the water is absorbed, about 20 minutes.
Meanwhile prepare the sauce. In a blender puree the garlic, ginger, ¼ cup water, and 2 tablespoons olive oil and sauce mix of agave, rice wine vinegar, and tamari.
Add 2 tablespoons olive oil to a medium saucepan over medium heat. Add the tofu and ¼ cup of the sauce to the pan, frying until golden brown, about 5 minutes. When done, set aside the tofu on a plate lined with a paper towel to absorb any excess liquid.
Prepare the veggies. Return the same pan to the heat. Add the asparagus with another ¼ cup of the sauce, cooking for about 2 minutes, until softened but still crisp. Add the carrots, tossing to coat, and cook for another 5 minutes.
When the rice is cooked through, divide onto plates, topping with tofu and veggies. Dress with more sauce and garnish with green onions. Serve warm and enjoy!