Stir-fried Tofu and Vegetables with Chili Sauce

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I love Thai food.  There is something about the combination of herbs and seasonings as well as the sweet and salty sauces that makes my mouth water.  I know I’ve said it before but I hate that there is no place to go where I live and get Thai food.  I usually only have it whenever I visit my family in Pittsburgh.

Stir Fried Tofu and Vegetables

A few months ago I received a Thai cookbook and I’ve been loving it!  The recipes are fairly easy to make and the end results are delicious and curb my craving for Thai.  We make a lot of tofu in our house which is often an ingredient in Thai cooking.   Since it doesn’t have much flavor it really absorbs the flavors of the sauce it’s cooked with.

This recipe combines tofu, bell peppers, mushrooms, baby corn, and a lot of spices.  The sauce is a little tart from the lemon juice, spicy from the Sriracha Hot Chili Sauce, and has a touch of sweet from the brown sugar.  I love that there is so much flavor in this vegetarian dish.

Stir-Fried Tofu and Vegetables with Chili Sauce (adapted from Everday Thai Cooking:  Quick and Easy Family Style Recipes)

1 brick extra-firm tofu, pressed and drained and cut into 20 pieces

2 T. olive oil, divided

1 T. fresh ginger, grated

3 garlic cloves, minced

1/2 c. slice mushrooms

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 head of broccoli, cut into florets

1 small can of baby corn, drained and rinsed

For the Sauce:

1 t. lemon juice

3 T. vegetable stocks

1 t. Stevia

1 T. fish sauce

3 T. reduced sodium soy sauce

1 t. Sriracha

Brown Rice

1.  Heat half of the olive oil in a large skillet over medium heat.  .  Add the tofu and cook for 5-7 minutes on each side, until it begins to brown.

2.  Add the remaining olive along with the ginger, garlic, mushrooms, peppers, broccoli, and baby corn.  Saute for 7 minutes or until the vegetables have started to soften.

3.  Mix all of the ingredients for the sauce together in a small bowl.  Pour over top of the stir fry and cook for 5 minutes.

4.  Serve over top of brown rice.

Stir Fried Tofu and Vegetables

    This month I am participating in a Clean Eating Challenge.   Throughout the month I’ll be making Clean Eating recipes like the one above and linking to other recipes as well.  Make sure to stop by every Saturday this month to see the recipes!

Garlic Greens from Rick•a•bam•boo

Rosemary Pita Bread with Roasted Red Pepper Hummus from Clarks Condensed

Roasted Sweet Pepper Dip from Keep it Simple, Sweetie

Clean Cobb Salad from Cooking with Curls

Blueberry Almond Chia Seed Pudding from Delightful E Made

Easy Spinach & Egg White Omelette from Yummy Healthy Easy

Fire Ants on a Log Recipe from Project Domestication

Taco Stuffed Avocado with Avocado Salsa from YoursAnd Mine Are Ours

Paleo Biscuits Recipe from My Natural Family

Grilled Zucchini from Bite of Delight

Orange Chicken with Chickpeas Stirfry from My Daylights

Tropical Smoothie Bowl – Je suis alimentageuse

Greek Salad~ Tips From a Typical Mom

Stir Fry Tofu and Vegetables in Chile Sauce from Hezzi-D’s Books and Cooks

Lazy Summer Salsa Recipe from Everyday Southwest


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