Agave Veggie Stir-Fry on a Bed of Rice

Cook the rice according to the package instructions.

• 1⁄3 cup Basmati rice

Peel garlic and ginger.

• ½ Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)

Add the garlic, ginger, and the ingredients mentioned below to a blender and blend until smooth.

• 1 Tbsp Agave syrup
• 1 Tbsp Water
• 1 Tbsp Balsamic vinegar
• 2 ⁠½ Tbsp Soy sauce, light
• 1 tsp Canola oil

Dice the tofu and carrot.

• 2.8 oz Smoked tofu
• 1 Carrot (~ 3.4 oz)

Cut the zucchini lengthwise into quarters. Remove the seeds and pulp from the center of the zucchini. Chop the pulp finely and cut the remaining zucchini into approx. ¾ in slices.

• 1 Zucchini (~ 7.8 oz)

Heat the canola oil in a non-stick frying pan over medium heat. Fry the tofu until golden brown. Pour in half of the sauce, reduce completely and set aside.

• 1 tsp Canola oil

Heat the canola oil in the pan and fry the carrots and zucchinis over high heat for approx. 1-2 minutes. Add the remaining sauce and cook for approx. 5 minutes.

• 1 tsp Canola oil

Turn off the heat, add the tofu to the pan, warm with the residual heat and serve with the rice.

Enjoy your meal!