Serves 6. Prep time: 30 minutes.
2 tablespoons 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 tablespoons minced garlic
1 jalapeño pepper, seeded and finely diced
3 tablespoons tamari
3 tablespoons rice vinegar
1 tablespoon 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.
Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.