Ingredients

• 8 oz. tofu, extra-firm
• 1 Tbsp. fresh organic ginger, grated
• 1 clove garlic, minced
• 2 tsp. cornstarch
• 1 Tbsp. Extra Virgin Olive Oil or organic sesame oil
• 1/4 c. water chestnuts, sliced
• 1 carrot, sliced
• 1/2 c. organic broccoli, cut into florets
• 1/4 c. organic snow peas
• 1/2 c. organic bok choy (cut into 1-inch pieces)
• 1/2 c. vegetable broth
• 1/4 c. Asian Sesame Marinade
• 1 Tbsp. low-sodium organic soy sauce or tamari
• 1 c. organic brown rice, cooked

Directions

1. Chop chicken or tofu into bite-sized pieces.

2. Place in a bowl and toss with ginger, garlic and cornstarch; set aside.

3. Heat large frying pan or wok over high heat.

4. Add oil.

5. Add veggies and cook for 3 minutes, until heated through.

6. Add broth, cover veggies and cook for one minute.

7. Add tofu or chicken, marinade and soy sauce.

8. Toss until well coated.

9. Cook for about 2 minutes, or until tofu is thoroughly cooked.

10. Enjoy half the stir-fry with a half-cup of brown rice.

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