1 tbsp olive oil
3 cloves garlic, minced
1 block firm or extra firm tofu, well pressed and sliced
1 red bell pepper, sliced
1/2 onion, diced
1 zucchini, chopped
salt and pepper to taste
2 tsp raw sugar
1/2 tsp salt
1 tbsp fresh ginger, minced or grated
1 jalapeno, minced or 2 tbsp sweet chili sauce
1 1/2 cups packed mint leaves
2 tbsp rice wine vinegar
Brown rice, cooked
Sautee the garlic, tofu, pepper and onion for about 3 to 5 minutes.
Add the zucchini, and continue to cook until the veggies are soft and
the tofu is golden brown. Add a dash of salt and pepper.
Remove from heat. You can use or add in any leftover veggie you like.
Place the remaining ingredients, except the rice, into a food processor or blender, and process until mint is finely minced.
Add this sauce to the tofu and veggies and reheat, just until hot.