2 tablespoons Coconut Oil, divided
2 cloves garlic, minced
1 1/2 cups vegetable broth
2 (3.5 ounce) packages shiitake mushrooms, sliced
3 scallions, sliced
Drain water from tofu. Place tofu on a paper towel-lined plate and pat dry, pressing lightly to release some of the liquid. Mash tofu in a bowl with a potato masher. Add Teriyaki Sauce and toss to coat the tofu; set aside.
Heat 1 tablespoon Coconut Oil in a medium saucepan over medium heat. Add garlic and rice and saute for 2 minutes.
Stir in vegetable broth and sesame oil. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.
Stir in cilantro. Cover to keep warm.
While rice is cooking, heat remaining 1 tablespoon Organic Coconut Oil in a 12-inch nonstick skillet over medium heat. Add mushrooms and saute for about 7-10 minutes or until starting to brown.
Add tofu and saute for 5-10 minutes or until heated through.
Stir in carrots and scallions.
Calories 270, Fat 10 grams, Saturated Fat 4.5 grams, Carbs 33 grams, Fiber 3 grams, Sugar 7 grams, Protein 12 grams, Cholesterol 0 milligrams, Sodium 770 milligrams
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