Kona Coconut Stir Fry

• 1 -2 cup brown rice
• 1 tablespoon coconut oil or 1 tablespoon olive oil
• 1 -2 tablespoon water
• 1/4 - 1/2 lb firm tofu, squeezed and cubed
• 1 large carrot, cut into julienne sticks about 2 inches long
• 1 yellow bell pepper, cut into 1/2 inch slices
• 1/2 red bell pepper, cut into 1/2 inch slices
• 1 zucchini, cut into thick julienne sticks about 2 inches long
• 1/2 lb portabella mushroom, sliced thick
• 1 cup coconut (1 cup shredded fresh or dried coconut)
• 1 1 ounce mangoes or 1 ounce papaya, diced
• 1 tablespoon vegetarian oyster sauce (mushroom) or 1/2 tablespoon soy sauce
• 3 dashes Tabasco sauce
• salt and pepper

1. Make brown rice.
2. Heat oil in large, deep skillet.
3. Add tofu cubes and vegetables and saute over high heat until veggies are
4. softened, about 7-8 minutes, stirring frequently.
5. Add water if necessary to keep veggies from drying out.
6. Turn heat down and add coconut, apple, soy sauce and Tabasco.
7. Stir well and season to taste with salt and pepper.
8. Transfer to serving dish and sprinkle with sesame seeds.
9. Serve over brown rice.

brown rice, coconut oil, water, firm tofu, carrot, yellow bell pepper, red bell pepper, zucchini, portabella mushroom, coconut, mangoes, vegetarian oyster, tabasco sauce, salt

Taken from www.food.com/recipe/kona-coconut-stir-fry-420445 (may not work)