Stir Fry

Submitted by Stacie Buccina

2 containers of firm tofu (14 oz. each), frozen, thawed, squeezed, and cubed
4 Tbsp liquid aminos (I use Bragg's)

2 Tbsp water
4 cloves garlic, minced
1 onion, peeled and chopped

10 oz. of fresh mushrooms
3 cups celery, chopped
3 cups canned bamboo shoots
3 cups canned water chestnuts
1 lb. bean sprouts
8 Tbsp liquid aminos (or to taste)
½ lb frozen broccoli florets
1 can of pineapple chunks, reserving the liquid

2 Tbsp cornstarch
Juice from the can of pineapple

3 cups raw brown rice
6 cups water
3 Tbsp liquid aminos

When freezing tofu, remove it from the water that it came in. Place it in a plastic bag or container to freeze. Freeze at least overnight, but longer is better. A few days before you want to make the stir fry, move the tofu to the refrigerator to thaw.

Place dry rice in a large saucepan, stir over medium heat, and toast until rice snaps and pops. Be sure to stop toasting if the rice begins to smoke. Add 6 cups of water. Bring to a boil, reduce heat and cook, covered for about 40 minutes, or until tender.

Squeeze the tofu with your hands over the sink like you would a sponge until you have squeezed as much water out of it as you can without breaking the tofu. Cut the tofu into cubes. Place the tofu in a shallow dish and drizzle with 4 Tbsp liquid aminos. Press the tofu to squeeze the liquid aminos evenly into the cubes. Let tofu sit for 30 minutes. Set aside.

Sauté garlic and onion in 2 Tbsp water for 2 minutes. Cover and cook until onions are tender. Add mushrooms, celery, bamboo shoots, water chestnuts, bean sprouts, and 8 Tbsp liquid aminos and cook until vegetables are crisp tender. Add broccoli and pineapple and cook until heated.

Whisk cornstarch and juice from pineapple. Add to vegetables and stir until thickened. Add tofu and stir until heated through.

Drizzle 3 Tbsp liquid aminos (or to taste) over the rice and toss it in. Serve stir fry over the brown rice.