1. Cook the rice according to instructions on the packaging.
2. Heat the coconut oil in a large skillet or wok, over a medium heat and sauté the onion, garlic, ginger and vegetables for 6-7 minutes. Add in the chili flakes, Chinese five spice and crumbled tofu. Mix well to combine.
3. Meanwhile make the sauce by combining the sauce ingredients together in a bowl. Stir to combine and add to the pan along with the vegetable broth. Bring to a boil over medium heat.
4. Combine the cornstarch and water in a small bowl. Lower the heat and slowly pour in the cornstarch mixture, stirring constantly. Simmer for another 3-4 minutes until the sauce thickens.
5. To serve, divide the cooked rice between 4 bowls and spoon over the stir-fried vegetables and sauce.
1. Cook the rice according to instructions on the packaging.
2. Heat the coconut oil in a large skillet or wok, over a medium heat and sauté the onion, garlic, ginger and vegetables for 6-7 minutes. Add in the chili flakes, Chinese five spice and crumbled tofu. Mix well to combine.
3. Meanwhile make the sauce by combining the sauce ingredients together in a bowl. Stir to combine and add to the pan along with the vegetable broth. Bring to a boil over medium heat.
4. Combine the cornstarch and water in a small bowl. Lower the heat and slowly pour in the cornstarch mixture, stirring constantly. Simmer for another 3-4 minutes until the sauce thickens.
5. To serve, divide the cooked rice between 4 bowls and spoon over the stir-fried vegetables and sauce.
