Entrees

Hot and Spicy Tofu

StrongerTogether.coop

Serve on a bed of steaming hot jasmine or japonica rice or alongside sesame-seasoned udon or soba noodles. Add baby salad greens or shredded cabbage and roll in a warmed whole-wheat tortilla for an Asian wrap. Substitute sriracha or gochujang for the crushed red pepper flakes if desired.

Prep Time

30 minutes

Cook Time

0 minutes

Yield

6 Servings

Ingredients

2 tablespoons vegetable oil
14 ounces tofu (drained, cut into 1 inch cubes)
1 onion, red (thinly julienned)
2 bell pepper, green (thinly julienned)
3 tablespoons garlic (minced)
1 pepper, jalapeño (seeded and finely diced)
3 tablespoons tamari
3 tablespoons rice vinegar
1 tablespoon brown sugar
1 pinch red pepper flakes (crushed (optional))

Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and sauté for 5 to 6 minutes until it begins to brown, stirring occasionally to brown all sides. Add the onion and bell peppers and sauté for 4 to 5 minutes more. Add the garlic and jalapeño and cook another 1 to 2 minutes. Stir in the tamari, rice vinegar, brown sugar and red pepper flakes and let simmer for a few more minutes.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.