Simple Tofu Stir Fry with Rice and Squash
Ingredients
- 1/3 block of tofu
- handful of mushrooms
- 2 baby bok choy
- soy sauce
- 2 cloves minced garlic
- turmeric
- sesame seeds
- Organic White Jasmine Rice
- kabocha squash
Preparation
Cook the rice according to package instructions.
Steam the kabocha squash until tender.
Start by sautéing the mushrooms until softened.
Add garlic, tofu, and bok choy; sauté until garlic is fragrant.
Add 2 teaspoons low sodium soy sauce, 3 tablespoons water, and a pinch of turmeric.
Sauté for 2 minutes until tofu turns light yellow.
Salt to taste.
