Hot and Spicy Tofu

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.

Serving Suggestion
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.

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