Ginger Broccoli Tofu

Almost all of this recipe is done to taste... Ingredients: 1 pkg extra firm tofu (cut into squares) 2 small heads of broccoli (chopped to bite size pieces) 2 handfuls of carrots (cut into thin rounds) 2 baby portabella mushrooms (diced) 2 tbsp olive or stir fry oil 2 tbsp vegan butter 2 cups water 1 cup rice 1/4 cup flour 2 tbsp sugar 1 jar coconut oil ginger to taste salt to taste soy sauce to taste you will need a paper bag too

Directions: 1. Start with the diced tofu: Preheat the oven to 225 degrees F. 2. Put tofu on ungreased cookie sheet (sprinkle with ginger and salt)  Leave in for 30 min 3. Follow rice instructions.  The rice I use (single seed organic) calls for 1 cup of rice to be put into a pot with 2 cups of water and 2 tbsp of butter. 4. Once the water boils, reduce heat and let simmer for about 40 min 5. In a frying pan, pour in olive/stir fry oil along with the broccoli, carrots, and mushrooms. 6. Stir fry on medium heat.  Add in salt, ginger, and maybe some soy sauce to taste. 7. Pour flour, sugar, a sprinkle of ginger, and a sprinkle of salt into paper bag.  Shake. 8. Once tofu has been in oven for 30 min, pour into paper bag.  Shake until tofu is coated. 9. Bring coconut oil to a high heat in a wok or deep frying pan 10. Fry tofu in oil.  (I separate the tofu into 5 sets for frying) 11. Using tongs or a handy tofu frying strainer spoon thing like the one below, remove tofu from oil and place in serving bowl. 12. When veggies, rice, and tofu are done, you are ready to check the seasoning (add more if necessary) and serve :)