Gluten-Free Asian Kale and Tofu Stir-Fry Recipe - QueRicaVida.com

Ingredients

• 1 package (14 oz) firm tofu, cut into 3/4-inch cubes
• 2 teaspoons peanut oil
• 1 clove garlic, finely chopped
• 1-inch piece fresh gingerroot, grated
• 1 cup fresh sugar snap peas
• 1 medium carrot, cut into julienne pieces (1 1/2x1/4x1/4 inch)
• 1 cup sliced fresh mushrooms
• 1 bunch (8 oz) fresh kale, large thick stems removed, leaves thinly cut across the stem (6 cups)
• 1 teaspoon sesame oil
• 1 tablespoon gluten-free reduced-sodium soy sauce
• 1 tablespoon fish sauce
• 2 cups cooked brown rice