Cooking the rice ahead of time will save time when preparing this easy vegan version of take-out stir fry. This dish is very tasty and comes together in a snap! Makes 4 servings.

Ingredients

¼ cup low sodium soy sauce

2 Tbsp. ketchup

2 Tbsp. rice vinegar

2 tsp. sesame oil

1 Tbsp. canola oil

Half of a yellow onion chopped

2 medium carrots, chopped

3 garlic cloves, minced

4 ounces mushrooms, chopped

1 tsp. fresh grated ginger

15 oz. firm or extra firm tofu, drained and crumbled

3 cups cooked brown rice

1 cup thawed frozen peas

Salt and pepper to taste

Directions

In a small bowl, combine the soy sauce, ketchup, vinegar, and sesame oil; set aside

In a large skillet or wok, heat the canola oil over medium heat. Add the onion and carrots, cover and cook until slightly softened. Uncover and stir in the garlic, mushrooms, and ginger. Add the tofu and cook, stirring for about 5 minutes. Add the soy sauce mixture, stirring to coat

Add the rice and peas. Stir-fry until well mixed and heated through. Season with salt and pepper to taste, add more soy sauce if necessary. Serve immediately.