Reprinted from The Blood Type Diet Website (

Tofu Stir Fry
Contributed by: Darla QuailAdded: Sep 25, 2008 at 03:49 PM

  • 3 Tablespoon canola oil, divided
  • 1 cup instant brown rice
  • 1 15 ounce can chicken broth
  • 1 package of Teriyaki Baked Tofu, sliced
  • 2 - 3 bunches of broccoli, cut in to spears
  • 2 large carrots, sliced
  • 1 large onion, cut in half then quartered
  • Sauce:

  • 2-3 large garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon powder ginger
  • 2 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 3 Tablespoon tamari sauce
  • 2 Tablespoon corn starch [arrowroot]
How to make it:
  1. In a small pot over medium heat saute the brown rice in 1 Tablespoon of canola oil.
  2. Stir frequently till lightly browned.
  3. Add chicken broth bring to boil and cover.
  4. Cook until all liquid has been absorbed.
  5. In a small bowl, whisk together the sauce ingredients and set aside.
  6. In a wok or large skillet heat 2 Tablespoon canola oil over medium high heat.
  7. Arrange tofu in a single layer.
  8. Pan fry till browned.
  9. Remove, taking care to leave behind as much oil as possible.
  10. Set aside.
  11. Add the vegetables to the wok/skillet and cook over medium high heat stirring frequently until the vegetables are crisp tender.
  12. Return the tofu to the wok/skillet.
  13. Pour sauce over tofu-veggie mixture and stir until everything is covered and sauce has thickened.
  14. Serve over rice.