I recently posted a book review that spurred this post and this dish.

Hyphenated Relations is not a foodie book but I still found some inspiration.   (You can read the full book review here.)    The chapter that mentioned a Tofu-Sriracha Stir Fry also featured the only two siblings in the book with any redeeming qualities and that is if you looked closely.   I thought the dish sounded interesting and whipped this up one night.   (Obviously, I didn’t have it together enough to post this recipe along with the book review as I normally do.)

Tofu-Sriracha Stir Fry

By Debra

We have a niece who is vegetarian so I do like to try new recipes to share with her family.

Ingredients

• 2 T. sriracha
• 2 T. soy sauce
• 1 T. honey
• 1 clove garlic, minced
• 1 t. grated ginger
• seasoned sesame oil
• 1 lb. tofu, cubed and drained well
• 1 c. sliced  carrots
• 1 bunch broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 small sweet onion, sliced into 1″ sections
• Rice or noodles

Instructions

1. In a small bowl, whisk together sriracha, soy sauce, honey, garlic, and ginger.
2. In a wok or skillet, heat sesame oil over medium-high heat.   Pan-fry tofu.  Fry on both sides for 2-3 minutes each, or until lightly crispy. Set aside on a plate.
3. Add more oil to the wok if needed.  Add carrots, broccoli, pepper, and onions and cook, stirring, until they begin to soften.
4. Add the tofu, then pour in the sriracha sauce. Stir until heated through.
5. Serve over rice or noodles.

Yield: 4

When I told The Hubs I was going to make a tofu stir fry, he asked, “Why?”  So, as he was working late hours this week, I made this dish for myself.   I enjoyed revisiting a tofu recipe.  (It has been YEARS since I made anything with tofu.)   But, I have to admit that I will make this again with just the veggies.

Notice that I did use two whole tablespoons of Sriracha.  I love the stuff but plan your recipe accordingly.   I think I would also add a bit of acid to the sauce next time—some rice wine vinegar or a bit of lemon juice.