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Tofu and Catfish Stir-fry

INGREDIENTS:

4 filets catfish, patted dry

¼ package firm tofu, patted dry and sliced into strips

2 cup edamame (can be frozen) shelled

2 red bell pepper, cored and cut into 1 inch pieces

1 yellow onion, chopped fine

3 carrot, peeled and chopped into 1 inch pieces

1 small head broccoli, chopped into 1 inch pieces

1 can water chestnuts, sliced

10 button mushrooms, sliced

3 cup white rice

6 cups water

Marinade

3 tbsp soy sauce

3 tbsp olive oil

2 lemon, juiced

1 tbsp honey

2 tbsp sesame seeds

½ tsp sesame oil

1 lime, juiced

½ tbsp whole grain mustard

DIRECTIONS:

• Whisk together all of the ingredients for the marinade and let sit.
• Place half of marinade over tofu and half over fish.
• Cook rice in rice cooker or saucepan, covered until tender and water has evaporated.
• Cook fish briefly with sauce in pan, about 1 minute per side.
• Sauté tofu with sauce in another pan.
• Sauté all vegetables together with salt and pepper and olive oil.
• Once vegetables are tender, tofu is slightly browned, and fish is cooked, remove from heat.
• Plate rice, then veggies, then top with fish and tofu.