[Recipe] Spicy Garlic Tofu

It’s Monday…the end of the freedom of the weekend and back to the grind of a regimen. Well I decided to do something I do quite often…go meatless! Meatless Monday is a concept that has been around for years and I subscribe to at least one “no-meat” day in the week. And Monday is as good a day as any, as it’s the first day of the work week and can be a great jump start to a positively health week! Try out this recipe to set the pace for your work week.

You’ll need to muster up these ingredients:

[Tofu]

· 2 tbsp olive oil

· 16 oz hard tofu (cubed)

· ½ cup yellow onions (diced)

· ½ red bell pepper (sliced)

· 1 cup shiitake mushrooms (sliced)

· 2 dried chilis

· 4 garlic bulbs (chopped)

· 2 tsp fresh ginger (minced)

[Sauce]

· 2 tbsp soy sauce

· ½ cup chicken or vegetable broth (cold)

· 2 tbsp rice vinegar

· 1 tsp sriracha

· 1 tsp sesame oil

· 2 tbsp corn starch

And now you can get in the game:

Take the blocks of tofu out and place on a napkin for atleast 10 minutes to soak up the residual water. Cut the blocks into ½-inch slices and then into cubes.

Heat olive oil in a non-stick skillet on medium-high heat. Add the vegetables and sauté for about 5 minutes. Add the garlic and ginger and sauté for 1-2 minutes. Mix the ingredients for the sauce in a bowl and set to the side. Add tofu and spread into one layer in the skillet, if possible. Add the sauce, stir to combine and cook for 10-12 minutes on medium heat, stir occasionally. Serve on top of rice (brown preferably), garnish with scallions and voilà!

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