Struggling to eat healthy without sacrificing flavor? This Clay Pot Tofu & Veggie Stir-Fry is packed with lean protein, fiber, and antioxidants to keep you full, support your heart, stabilize blood sugar, and boost energy! Healthy eating has never been this easy or delicious. 
*Seafood Tofu and Veggies Clay Pot 海鮮豆腐雜菜砂鍋煲*
Ingredients (3 servings):
1½ cups organic super firm tofu
½ cup wild caught shrimp, peeled
1½ cups broccoli, chopped
¾ cup carrot, thinly sliced
¾ cup snow peas
½ cup baby corn, halved
1 cup shiitake mushrooms, sliced
1 tbs garlic, chopped
1½ tbs avocado oil
Sauce:
2 tsp low-sodium soy sauce
1 tsp sesame oil
¼ tsp black pepper
½ tsp fresh grated ginger
¾ cup water
½ tsp onion powder (optional for more flavor)
Directions:
1. In a bowl, mix all sauce ingredients. Set aside.
2. Heat oil in a pan or clay pot over medium heat. Add garlic and cook until fragrant.
3. Add tofu and cook gently for 2 minutes.
4. Add shrimp and cook until pink, about 2 minutes.
5. Add broccoli, carrot, snow peas, baby corn, and shiitake mushrooms. Stir to combine.
6. Pour in the sauce mixture and simmer for 3–5 minutes until vegetables are tender.
7. Remove from heat and serve warm with brown rice or your favorite whole grains.
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食材（3人份）：
1.5 杯有機特硬豆腐
0.5 杯野生蝦仁 (去殼)
1.5 杯西蘭花 (切碎)
0.75 杯胡蘿蔔 (切薄片)
0.75 杯荷蘭豆
0.5 杯嫩玉米笋
1 杯香菇 (切片)
1 大匙蒜末
1.5 湯匙牛油果油
做法：
1. 將所有醬汁材料混合在一個碗中, 備用。
2. 平底鍋或砂鍋中倒入油, 以中火加熱。加入蒜末, 炒香。
3. 加入豆腐, 小火慢煎2分鐘。
4. 加入蝦仁, 煎至蝦仁變粉紅色, 約2分鐘。
5. 加入西蘭花, 紅蘿蔔, 荷蘭豆, 玉米笋和香菇, 翻炒均勻。
6. 倒入之前調好的醬汁, 小火燉煮3-5分鐘, 直到蔬菜變軟。
7. 關火, 趁熱搭配糙米飯或其他您喜歡的全穀物食用。