Tofu Sriracha Stir Fry: Meatless Mondays

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     I have a rather large bottle of sriracha in my refrigerator.  I feel like we use it a lot because I love the heat of it, but it still seems to be almost full.  I wanted to make a tofu dish using sriracha and finally went with a chicken stir fry recipe and just substituted in the tofu.

     I don’t know if I’ve ever had a stir fry with green beans in it but I enjoyed the crunch of them.  It gave a nice texture difference to the rest of the vegetables.  The sauce is similar to other stir fry sauces I’ve had in the past but the sriracha adds heat to it.  I thought the end result was a beautiful range of colors if nothing else.  It was almost too pretty to eat…almost.  The sauce went well with the tofu and the vegetables and it was perfect over a mound of jasmine rice.

Tofu Sriracha Stir Fry  (adapted from A Taste of Home Cooking)1 brick extra firm Tofu, cut into 1 inch cubes
Marinade for tofu:
1 T. soy sauce
1 T. dry white wine
1 T. water
1 t. Sriracha

For the sauce:
1 T. cornstarch
6 T.water
1 T. Sriracha sauce
2 T. soy sauce
1 T.  oyster sauce

For the stir fry:
1 c. green beans, chopped
2 carrots, peeled and sliced
1 c. mushrooms, sliced
1 c. green bell peppers, chopped
1/2 onion, chopped
2 T. olive oil
1 T. ginger, grated
3 garlic cloves, minced
1 t. black pepper

1.  Place the cubed tofu in a plastic food storage bag. Add the  marinade ingredients and toss to coat. Let stand in the refrigerator for at least 30 minutes or overnight.

2.  In a small bowl combine the cornstarch, water, Sriracha, soy sauce, and oyster sauce.

3.  Drain the tofu from the marinade and press out any remaining liquid.

4.  In a large skillet heat 1 tablespoon olive oil over high heat.  Add in the vegetables and stir fry for at least 5 minutes or until the beans and carrots are tender.  Remove to a plate.

5.  In the same skillet heat the remaining 1 tablespoon oil. Add in the ginger and garlic and cook for 1 minute.  Add in the tofu and stir fry for 5-10 minutes or until the tofu is browned on all sides.

6.  Pour the sauce into the skillet and stir until thickened.  Return the vegetables to the skillet and heat for 3 additional minutes. Serve over rice.

This post linked to:
Meatless Mondays, Mangia Mondays, Making You Crave Mondays