3/4cuplow salt chicken broth (substitute vegetable broth)divided
3 tbsplow sodium soy sauce
1 1/2tbspsesame oil
1 tbsprice wine vinegar
1tspsriracha sauce
1 tbspcornstarchdissolved in 1/4 cup chicken broth
1cupbasmati rice or other ricecooked to package directions
Instructions
Preheat oven to 350°.
Drain and dry tofu, cut into 1" cubes and place in a bowl with olive oil and soy sauce. Mix well and place on a baking sheet and put in the oven 20 to 25 minutes until browned. Remove and keep warm.
Place broccoli, celery, bell pepper and carrots into a skillet with 1 tbsp olive oil on medium heat and saute until softened, 12 to 15 minutes. Remove to a bowl.
In the same skillet, add 1/2 cup broth, soy sauce, sesame oil, vinegar, sriracha, and minced garlic bring to a simmer then stir in the cornstarch dissolved in 1/4 cup broth. Bring to a low boil 2 minutes and add the vegetables back to the skillet and combine well.
In a separate non-stick skillet on medium heat, place chicken and stir to brown, 2 minutes. Add 1 or 2 tbsp. soy sauce and cook until the chicken is done, 2 to 3 more minutes.
Plate the vegetables with desired protein with rice on the side. Add green onion for garnish and additional soy sauce.
Notes
Store leftovers in your refrigerator in an airtight container for up to 3 days. Reheat in a microwave oven.
Frozen vegetables could also be used but you would have to adjust the warming time so that you don't overcook them. They would just need to be thawed and heated up.
Substitute vegetable broth for the chicken broth if desired.