Sriracha Tofu Stir-Fry

I obtain vegetables from the local farmer’s market, community garden, and the grocery store. The store is used to supplement what I cannot get organic from the market or garden. While vegetables are in season I need to find a variety of manners to use them so that each meal with similar ingredients has an individual taste.

Sriracha Tofu Stir Fry was created out of a desire to have a spicy meal with lots of vegetables after teaching several yoga classes. Sriracha contains chili peppers providing the body with Capsaicin which is know to help release pain and may increase metabolism. This light YogaLean meal is a great way to refuel at the conclusion of your day.

Ingredients:
• One block of Extra Firm Tofu (NON GMO is preferred)
• 1/3 Cup Sriracha Sauce (you can add more to your individual serving if you wish MORE heat)
• 1 Cup water
• 2-3 cups of pre-cooked evenly diced vegetables per person being served. I always use garlic, and onion and add seasonal vegetables. Here I used cauliflower greens, sweet potatoes, and beet stems
• 1 handful of uncooked Thai Rice Noodles (GLUTEN FREE) per person being served (Option: Substitute 1 cup of white rice, brown rice, millet, or quinoa for the noodles)
• Toasted Sesame Oil

Instructions:
• Drain and dry the tofu before cooking (if you have enough time). Place the tofu in a kitchen towel and place it between two plates. Minimum, do this as you prepare the rest of the ingredients. If you have the time to pre-plan, do this step an hour or two before you plan to eat.
• Dice the vegetables evenly and put in a pan with the water and Sriracha sauce. HINT: Add 4 TBSP Honey just before serving if you wish a sweet undertone to the meal.
• Cover the pan with the vegetables and stir from time to time. Add more water ¼ a cup at a time if the vegetables are not to your preferred “tenderness” when the liquid is almost gone.
• While the vegetables are cooking, cut the tofu block into even slices. Sprinkle with pepper or crushed red pepper if you wish more heat. Sautee the tofu in a pan with 4 TBSP Toasted Sesame Oil. Flip the tofu from time-to-time so each side cooks evenly and forms an outer “shell”. Cook until tofu has reached your desired texture.
• When the tofu and vegetables are done, turn off the heat and bring a pot of water to a running boil. Add the noodles and cook 3-5 minutes. Drain the noodles.

Serve:
Place noodles in center of plate or bowl, add vegetables and sauce to the noodles, and place tofu around the mixture.
Add more Sriracha sauce to your individual serving if you wish more heat.