Spicy Tofu and Meaty Mushroom Vegan Korean BBQ Stir-Fry

Ingredients

• 2 white potatoes peeled and cubed
• 1 cup of soy sauce
• 1/4th white onion diced
• 1/2 cup freshly chopped cilantro
• 1 cup of snow peas
• 3 cups pre-cooked brown rice
• ½ red pepper diced
• ½ green pepper diced
• ½ poblano pepper diced
• 2 cups broken up broccoli florets
• 1 carrot diced
• ½ cup white button mushrooms
• 1 pack of firm tofu drained and cubed
• 2 tablespoons of coconut oil
• ½ cup of slivered almonds
• Korean BBQ Sauce Ingredients:
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1 tablespoon of rice vinegar
• 1 clove of garlic
• 2 table spoons of toasted sesame oil
• 1 tablespoon black pepper
• 1 teaspoon tapioca flour
• 1 teaspoon ground ginger

Instructions

1. Combine ingredients to make Korean bbq sauce into blender and blend until smooth.
2. Put chopped potatoes and tofu in a large mixing bowl. Add 1 cup of Korean bbq sauce and ¼ cup chopped cilantro.
3. Massage mixture into potatoes and tofu vigorously for 5 minutes. Let stand for another 10 minutes.
4. Sauté potato and tofu mixture for 10 minutes until browned on each side.
5. Add in the rest of your pre-cut veggies. Then sauté with coconut oil, 1 cup of soy sauce and the remainder of your Korean BBQ mixture until veggies are tender yet firm.
6. Spoon 1 cup of stir fry on you plate and top with a tablespoon of silvered almonds.
7. Let your taste buds do backflips!