Teriyaki Rainbow Stir Fry

Served over a bed of nutty Forbidden® Rice, this stir fry is a perfect balance of sweet, tangy, and umami notes, thanks to the blend of coconut aminos, sweet chili sauce, and fresh ginger.

Teriyaki Rainbow Stir Fry

Served over a bed of nutty Forbidden® Rice, this stir fry is a perfect balance of sweet, tangy, and umami notes, thanks to the blend of coconut aminos, sweet chili sauce, and fresh ginger.

Course

Main
Prep time

10 Mins
cook time

30 Mins
servings

4
Author

@anettvelsberg

Ingredients

15 oz Lotus Foods Organic Forbidden® Rice
2 tbsp avocado oil
½ cup chopped onion or spring onion
2 large carrots, roughly chopped
1 block extra firm tofu
1 medium-sized broccoli head, broken down into florets
½ cup sugar snaps
½ cup baby corn
1 cup chopped red bell pepper
2 tbsp sesame seeds, to serve

Teriyaki Sauce

¼ cup coconut aminos or tamari
¼ cup rice wine vinegar
¼ cup sweet chili sauce
2 tbsp agave syrup or honey
2 tsp red chili flakes (optional)
2 large garlic cloves, finely grated or minced
2 tsp freshly grated ginger
1½ tbsp cornstarch
½ cup warm water

product used in the recipe

Organic Forbidden® Rice

1

Cook rice according to directions on package.
2

In a jug or mixing bowl, whisk together the coconut aminos or tamari, rice wine vinegar, sweet chili sauce, agave syrup or honey, red chili flakes (if using), garlic, ginger, cornstarch, and water until well combined. Set aside.
3

Heat the avocado oil in a large pan or wok over medium-high heat. Add onion, carrot, tofu, and broccoli and cook for 5-7 mins, or until carrots and broccoli are starting to soften and the tofu is browned on all sides.
4

Add the sugar snaps, baby corn and bell pepper to the pan. Cook for a further 2-3 mins.
5

Pour the prepared teriyaki sauce over the stir fry mixture in the pan and stir well to coat the vegetables and tofu. Cook for an additional 2-3 mins, allowing sauce to thicken slightly.
6

Serve stir fry immediately over cooked rice. Garnish with sesame seeds.