This amazing dinner can be made easily on a weeknight and smothered in your own home made teriyaki sauce. Serve with either jasmine rice or your favourite noodles and vegetables. I like to make my teriyaki sauce a little spicy with some sriracha sauce on top!!

• Serves 4

• Prep time 15 minutes

• Cook time 15 minutes

Ingredients

Sauce

5 tbsp coconut sugar
1/4 cup Soy Sauce or Coconut Aminos

1/4 cup rice vinegar
1 tsp garlic minced dried
1 inch fresh ginger minced
1 cup water

2 tbsp corn starch mixed with water

Stir Fry Ingredients 

2 tbsp sesame oil
2 cups of tofu cubed ( I used puffed)
1 sliced fine red pepper
10 baby corn
1 red onion sliced fine
1 carrot sliced fine
1 green onion chopped and a few bean sprouts
2-3 Baby bok choi

Serve with 

Rice or noodles ( I used eggless noodles)
Sprinkle with black sesame seeds
Handful your favourite nuts (I used cashew nuts)

Directions

Add all the sauce ingredients (accept the corn starch mixture) to a saucepan.

1. Place the saucepan over a low heat to cook ingredients for 5-6 minutes.

2. Meanwhile chop your vegetables.

3. Whisk the cornstarch mixture into the sauce mix, let the sauce cook until it thickens to a glaze like consistency.

4. Pre heat a wok or large saucepan over a high heat and add the oil.

5. When the pan is hot add the tofu followed by a couple spoonfuls of the sauce. Glaze the tofu for a minute or so before adding the stir fry vegetables.

6. Wok fry the mixture for 3-4 minutes before adding enough sauce to nicely coat all the vegetables.

7. Once the vegetables are cooked and nicely glazed, serve the stir fry with cooked noodles or rice and sprinkle some sesame seeds and cashew nuts.