4 cups brown rice or Asian noodles, cooked

2 cups assorted mushrooms, sliced

1 cup tri-colored peppers, sliced

1/2 cup red onion, sliced

1/2 cup carrots, thinly sliced

2 cups tofu, drained and diced

4 Tbsp sesame oil

4 cloves garlic, sliced

2 Tbsp ginger, fresh chopped


Stir-Fry sauce:

1/4 cup lime juice

1/4 cup honey

4 Tbsp rice wine vinegar

2 Tbsp soy sauce

1. Heat wok or fry pan with sesame oil
2. Add tofu to brown, remove tofu and add all of the vegetables
3. Cook on high heat until vegetables are almost cooked but still crisp
4. Add desired amount of stir fry sauce and put tofu back in
5. Serve over brown rice or Asian noodles

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