Ingredients:

  • 2 cups brown rice (cooked)
  • 3-4 TB Vegetable oil
  • 2 cups chopped baby carrots
  • 1 green pepper (sliced)
  • 3 slices onion
  • 5-6 mushrooms
  • 1/4 cup crushed pineapple
  • 1/2 cup cubed (small) firm/extra firm tofu (optional)
  • 2 TB vegan sugar
  • 1/2 gravy ladles of lime marinade (or other marinade)
  • 2 gravy ladles teriyaki sauce
  • 2 TB sesame seeds
  • 1/2 ts. Rosemary (optional)
  • 2 ts curry powder
  • 1/2 ts. cayenne pepper
  • sprinkle crushed red pepper

Directions:

Use a wok, or other big sorta Teflon pan, so the stir-fry won’t stick. Place 3-4 TB. vegetable oil in the pan and heat. Place cubed tofu in oil and cook on high until tofu is browned on all sides (approx. 10 mins).

While the tofu is cooking (or do this before), chop all of the vegetables to your liking. Place all the vegetables in a bowl. Pour the marinade, teriyaki sauce, and all of the spices and vegan sugar on top of vegetables. Once tofu is browned, dump everything that’s in the bowl in the pan with it. Cook on high until sauces soak in and vegetables are cooked down a little. You still want them to have a little of their crispiness. When they are done to your liking, turn off burner and place on cooked brown rice.

This was a winner. I went to Mongolian BBQ, and found they are Vegan friendly *which is great! * So big thumbs up for them!! I made my food, it tasted great, so I came home and found the stuff lying around my house….well..in my fridge, and I made this recipe! My brother even liked it, and he was all against tofu. He even told me “What is this stuff? It taste like chicken!” I don’t know if that’s good or bad, but obviously he liked it. And my dad was trying to say “oh, my..mmmm..oh my…” in between bites. TRY IT! You’ll love it! I guarantee it..if not, then I wrote something wrong. :)

Serves: 3