Teriyaki Vegetable Stirfry

Meal: 191 cal Protein: 14 g Carbs: 17 g Fat: 10 g

Another incredible meal and this one is under 200 calories. And with plenty of protein. Where did we find all those extra calories to eliminate? By creating a sauce sweetened with a single date and balancing it with onion, garlic, and ginger.

Serving size ¼ Cup 191 cal Protein: 14 g Carbs: 17 g Fat: 10 g

Ingredients

1 Block Extra Firm Tofu u, drained and sliced into 8 “steaks”
1 Dates , pitted
Hot Water
¼ C Teriyaki Marinade
1 Tbsp ArrowRoot , or Cornstarch
1 Tbsp Olive Oil
1 Med Onion , diced
1 Tbsp Garlic , minced
1 Tbsp Ginger , minced
Sea Salt & Pepper
1 Lb Mushrooms , sliced
2 Tbsp Teriyaki Marinade
4 Stalks Bok Choy , sliced

Directions

Wrap tofu in a kitchen towel and weight with a pan or cookbook. Let drain for 30 minutes. Remove from towel and slice into 8 “steaks”. Set Aside.
Put the date in a small bowl and cover in hot water. Set Aside for 10 minutes. Drain and place in blender with marinade and arrow root. Set Aside
Heat oil in saute pan over medium. When hot, add onion, cook until soft. Add garlic, ginger, salt & pepper – cook until fragrant. Add mushrooms and 2 tbsp of marinade – cook until mushrooms are reduced, caramelized, and marinade is fully absorbed. Add bok choy, coat well and cook until softened. Add marinade to pan, bring to a boil, reduce to a simmer and cook until thickened (a few minutes). Add Tofu and serve.