Tofu Stir Fry with Veggies and Spicy Sauce
Prep time: 15 minutes
Cook time: 15 minutes
2 bell peppers
1 package snap peas
1 package extra firm tofu
2 tbsp oil
10 minute brown rice
1 tsp of siracha or hot sauce of choice
2 tbsp soy sauce
2 tbsp rice vinegar or any vinegar
1 tbsp honey or maple syrup
1 clove minced garlic or 1/8 tsp garlic powder
1 tsp minced garlic or 1/8 tsp ground
Wash your hands thoroughly with soap and warm water.
Make the sauce by combining all of the sauce ingredients in dish and whisking to mx.
Wash the carrots and bell peppers under cool water.
Wrap block of tofu in several layers of clean paper towels or a clean kitchen towel. Press firmly down on the wrapped tofu or place a heavy object on top of the tofu to release the liquid.
Note: This step is optional. Releasing the liquid helps the tofu get crispier when cooked.
Cut tofu into cubes and place in bowl.
Peel carrots and slice them into thin circles or slices. Thinner pieces will allow for quicker cooking. Place sliced carrots into a bowl separate from the tofu.
Remove the core and seeds from the bell pepper and slice into thin pieces. Place the pepper strips into the same bowl with the carrots.
Add the package of snap peas to the bowl with the carrots and pepper in it.
Add two teaspoons of oil to a large pan or wok and heat using high heat for about 30 seconds.
Add the tofu to the pan and stir occasionally for 5-7 minutes until the tofu starts to brown.
Place cooked tofu into a dish.
Add another 2 teaspoons of oil to the pan, add your vegetables, cook for 5-7 minutes until tender.
Add the sauce to the pan and cook for 1-2 minutes until the sauce starts to thicken and glazes the vegetables.
Add the vegetable and sauce mixture to the tofu and stir to coat everything.
Cook 10-minute brown rice according to package instructions.
Place a scoop of brown rice in a bowl with a scoop of the vegetables and tofu over the top. Enjoy!