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!

Ingredients

3tlime juice
1TSriracha
8ozextra-firm tofu (cubed)
1Thoney
2tginger (ground )
2clvgarlic (minced)
1⁄4csoy sauce (reduced sodium)
3 carrots (peeled)
3 celery stalks
1 red onion
3⁄4ccorn
1⁄4cwhite wine (optional)
1tred pepper flaked
1Tevoo
 pnblack pepper
1 scallion
3cJasmine rice

Servings

Yield
Servings
Prep time1 hour

Instructions

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. 

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