Orange Ginger Tofu Stir Fry - Vegan- Phase 2

Orange Ginger Tofu Stir Fry
Phase 2
Vegan
Serves 4

16 oz extra firm tofu, cut into cubes
1/2 tsp salt
3T veggie broth
2 1/2 cups fresh green beans, roughly chopped
1 cup broccoli florets
1 cup red bell pepper strips
1 cup yellow bell pepper strips
1T broth
1T arrowroot

Sauce:
3T veggie broth
1 1/2T grated fresh ginger
1 1/2T minced garlic
1T vinegar
3T tamari
1/4 teaspoon red pepper flakes
3T xylitol
Zest of half an orange

Combine all the sauce ingredients in a blender or food processor and blend until completely smooth. Set side.

Heat a large non stick skillet over medium-high heat. Add the cubed tofu to the pan and let fry for 5 minutes. Flip the tofu as needed to brown all sides, letting it cook for 2-3 minutes per side. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate.

Add bit of broth to the pan. Add the veggies and salt and cook for 5-7 minute or to desired doneness. Add the sauce to the pan and heat through. Mix the arrowroot to the cold stock and add this slurry to the sauce and veggies. Stir until thick. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.

Serve warm with Miracle Noodles. Best when eaten fresh

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