Name: 15 Minute Sriracha Tofu Stir-Fry
Total time: 15 min
Ingredients: 1 tbsp oil; 2 cloves garlic, minced; 200 g firm tofu, pressed and cubed; 1 cup broccoli florets; 1 cup snow peas; 2 heads baby boy choy, chopped; 1 cup bean sprouts; 1 tsp cornstarch; 2 tbsp reduced sodium soy sauce; 1 tbsp maple syrup; 1-2 tsp Sriracha; 2 tsp tomato ketchup; 1/4 tsp ground ginger

Description

A sweet and slightly spicy tofu stir fry made in 15 minuets.

Ingredients

Stir Fry:

1 tbsp oil
2 cloves garlic, minced
200 g firm tofu, pressed and cubed
1 cup broccoli florets
1 cup snow peas
2 heads baby boy choy, chopped
1 cup bean sprouts
1 tsp cornstarch

Sauce:

2 tbsp reduced sodium soy sauce
1 tbsp maple syrup
1–2 tsp Sriracha
2 tsp tomato ketchup
1/4 tsp ground ginger

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Instructions

In a small bowl, whisk together all sauce ingredients. If you are serving with rice or a different grain, start cooking that now too.
To a large frying pan on medium heat, add the oil, garlic and tofu and cook about 3 minutes until tofu starts to brown. Add the broccoli and box choy and cook about 6 minutes, until fork-tender. Add splashes of water as needed if the pan gets too dry. Add the snow peas and bean sprouts and cook 2 minutes, until slightly softened. Add
Add the cornstarch and stir to combine. Add the sauce immediately and lower heat to low, stirring as the sauce thickens. Cook 2 minutes until everything is coated and sauce has thickened. Serve immediately over rice, noodles or quinoa!