Teriyaki Rainbow Stir Fry

Who doesn't like a good ole veg stir fry with rice?

Who doesn't like a good ole veg stir fry with rice?

1

Prepare the tofu: wrap in a clean towel and try to remove as much moisture as possible. Leave under some heavy books to let gravity dispel the water, replacing the towel as it becomes soaked with water.
2

While the tofu is drying out, rinse, dry and roughly chop vegetables and set aside.
3

Cook rice according to directionson package.
4

Make the teriyaki sauce: finely chop/mince the onion, garlic and ginger. Add oil to a hot wok or pan, then add onions, cook and stir for 5 mins. Add garlic, ginger and cook and stir for another 2-3 mins
5

Add chili flakes, coconut aminos, wine vinegar, sweet chili sauce, and agave, and let simmer for 4-5 mins.
6

Meanwhile, add warm water to the cornstarch and mix until well combined. Slowly add that mixture into the sauce, stirring while adding. Once viscous, turn off heat and set aside.
7

Heat 1-2 tbsp of avocado oil in a clean, dry wok over medium heat, then add vegetables and cook for 10 mins. If pan gets dry, add 1 tbsp water at a time while cooking.
8

Cut tofu into 1-inch cubes, then add them into the wok with the veggies. Add teriyaki sauce into the wok, cook and mix well for 5 mins.
9

Once rice is ready, serve and make up to 5 servings. Keeps well in the fridge for 6-8 days.