Sriracha Tofu Stir Fry
This sriracha dish is packed with heat as well as an array of fresh veggies. A perfect, filling meal served with Jasmine rice. Oh and it's vegan too!
|8||oz||extra-firm tofu (cubed)|
|2||t||ginger (ground )|
|1⁄4||c||soy sauce (reduced sodium)|
|1⁄4||c||white wine (optional)|
|1||t||red pepper flaked|
|Prep time||1 hour|
Combine lime juice, honey, sriracha, soy sauce, ginger, and tofu. Season with black pepper. Marinate in fridge for however long you'd like (at least 30 minutes suggested).
Meanwhile, slice the celery, onion, and carrots in a food processor or by hand and saute in a large pan with evoo. Once ingredients begin to cook down, add wine and reduce, scraping up any bits that have stuck to the pan. Add the tofu and the sauce it's been marinating in.
If corn is fozen, add now and let all the ingredients cook down. When the sauce begins to thicken slightly, approximately ten minutes, add pre-cooked rice directly to the pan and combine ingredients well.
Serve with sliced scallions on top.