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Ingredients
| 1/2 cup diced carrots | 1/4 cup low-sodium tamari sauce, for sauce | |
| 1/2 cup sugar snap peas, diced | 1 teaspoon minced garlic, for sauce | |
| 1/2 cup diced jicama | 1 tablespoon diced shallots, for sauce | |
| 1/2 cup diced pineapple | 1 tablespoon plus 1 teaspoon rice vinegar, for sauce | |
| 12 ounces hard tofu, diced | 1 tablespoon brown sugar, for sauce | |
| Canola oil spray | 1/4 cup plus 2 tablespoons Water, for sauce | |
| 1/4 cup unsalted peanuts | 1 tablespoon plus 1 teaspoon cornstarch, for sauce | |
| 1 1/3 cups cooked brown rice | 1/4 teaspoon red chili flakes, for sauce | |
| 12 whole romaine leaves | 3/4 teaspoon minced fresh ginger, for sauce |
directions
Total:
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1
In a large bowl, toss together diced vegetables and fruit. Mix in diced tofu.
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2
Heat wok or large sauté pan that has been sprayed with canola oil over high heat. Add tofu mixture and cook for 30 seconds, constantly tossing to cook all sides. Add sauce and cook for 15 to 20 seconds.
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3
On each plate, serve 1 cup tofu mixture, garnished with 1 tablespoon peanuts, along with 3 romaine leaves and 1/3 cup brown rice.
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