Spice up a weeknight dinner with this quick and easy tofu and vegetable recipe.
Total Time: 30 minutes
2 Tbsp vegetable oil
1 14-ounce block extra firm tofu, drained and cut into 1- to 2-inch cubes
1 red onion, thinly julienned
2 bell peppers, thinly julienned
3 Tbsp minced garlic
1 jalapeño pepper, seeded and finely diced
3 Tbsp tamari
3 Tbsp rice vinegar
1 Tbsp brown sugar
Pinch of crushed red pepper flakes (optional)
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.
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.
189 calories, 10 g fat, 0 mg cholesterol, 411 mg sodium, 14 g carbohydrate, 4 g fiber, 13 g protein