Bring the essence of Southeast Asia to your table! Tofu is marinated in a vibrant blend of Lemongrass Mint Balsamic, Tamari, honey, garlic, and ginger, then stir-fried to golden perfection in Cilantro & Onion Olive Oil. Paired with colorful veggies like bell pepper, zucchini, and snap peas, this stir-fry is a healthy, flavorful feast that’s perfect for a quick and satisfying dinner.

I N G R E D I E N T S :

• 1 block firm tofu, drained and pressed
• 2 tbsp Rocky Mountain Olive Oil Cilantro & Onion Infused Olive Oil
• 3 tbsp Rocky Mountain Olive Oil Lemongrass Mint White Balsamic Vinegar
• 1 tbsp Tamari or coconut aminos
• 1 tbsp honey or agave nectar
• 1 garlic clove, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup snap peas
• cooked jasmine rice, for serving
• fresh cilantro for garnish

I N S T R U C T I O N S :

1. Cut the tofu into cubes. In a small bowl, mix the Lemongrass Mint Balsamic Vinegar, soy sauce, honey, garlic, and ginger. Marinate the tofu in this mixture for at least 30 minutes.
2. Heat the Cilantro & Onion Olive Oil in a large pan or wok over medium-high heat. Add the marinated tofu and cook until golden brown on all sides. Remove the tofu from the pan and set aside.
3. In the same pan, add the bell pepper, zucchini, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Return the tofu to the pan and toss everything together. Serve over jasmine rice and garnish with fresh cilantro.