Gluten-Free Friday Stirfry

A great way to use those leftover veggies that otherwise would be thrown out, grab some brown rice and... it's time for a stir-fry! The three oils necessary in a kitchen (in my opinion) are extra virgin olive oil, truffle oil, and sesame oil--the latter of the three is crucial for a good stir-fry. Sesame oil is light and tasty when mixed with veggies, rice and tofu (or chicken). Serves 2

Ingredients

1/2 cup cooked brown rice

1 cup steamed or boiled vegetables of choice

--> I used broccoli and carrots

1 shallot, chopped 

2 tbsp sesame oil

1/2 container (about 15oz) extra firm tofu, cubed and pressed

--> to dry, press between paper towels

2 tbsp rice flour

salt and pepper to taste

In a pan, warm oil on medium heat

Add shallots and cook until opaque 

Toss tofu in flour then place into the pan

Cook until all sides are slightly golden, about 8 minutes 

Add rice, vegetables, shallots, salt and pepper

Serve hot!

To reheat, put a little oil in a pan and heat on medium-high

Add mixture and stir until warm

Copyright © 2012 Rachel Pollard