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How to make it

  • Cut tofu into small cubes and place in a shallow dish. Drizzle with 1 tbsp Szechuan sauce, cover and marinate overnight.
  • In a small bowl whisk together remaining Szechuan sauce, apple juice, tamari, ginger, garlic, pepper flakes, water and tapioca starch. Set aside.
  • Heat oil in a deep skillet over medium heat.
  • Add the onion, carrots and celery and cook until softened, about 6-7 minutes.
  • Add pepper, mushrooms, broccoli and tofu, raise heat to medium high and cook 5-6 minutes longer.
  • Add rice and sauce. Cook, stirring, until sauce is thickened and rice is hot, about 2 minutes.

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 202.3
    Total Fat: 4.9 g
    Cholesterol: 0.0 mg
    Sodium: 508.0 mg
    Total Carbs: 31.8 g
    Dietary Fiber: 7.7 g
    Protein: 10.4 g
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