2 tablespoons coconut oil
3 cloves garlic, minced
1 piece (3 inches) fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice*
3 tablespoons tamari
1 teaspoon toasted sesame oil
Sea salt and pepper to taste
3 green onions, thinly sliced
8 oz baked, flavored tofu, cubed
In a large skillet or wok, heat the oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 15 seconds. Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes. Add rice and tamari; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with green onions. Serve hot.
*To cook brown rice: Bring 1 1/2 cups rice, 3 cups water, and 1/2 teaspoon salt to a boil in a pot over high heat. Reduce heat to low, cover, and cook for 45 minutes. Turn off heat and let sit for 10 minutes. Let cool before using in stir fry.