Gluten-Free Asian Kale and Tofu Stir-Fry Recipe
Stir-fry is a wonderful, quick-cooking technique that brings out the best in fresh vegetables. Try this dish starring kale, sugar snap peas, carrots and mushrooms.
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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
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