Spicy Tofu Stir-Fry

Yield:  6 servings

Tofu:

1 (14-ounce) package extra-firm light tofu

1 minced garlic clove

1/2 teaspoon fresh ginger

1 tablespoon sweet chili sauce

1 tablespoon sesame oil

1 tablespoon low-sodium soy sauce

1 tablespoon toasted sesame seeds

Stir-Fry:

2 tablespoons sesame oil

1 minced garlic clove

6 cups vegetables, loosely chopped (peppers, celery, carrots, onions, mushrooms, broccoli)

Sauce:

1/3 cup hot water

3 tablespoons rice wine vinegar

3 tablespoons low-sodium soy sauce

1 tablespoon sweet chili sauce

1 tablespoon cornstarch

1/2 teaspoon crushed red pepper flakes

Preheat the oven to 400 degrees Fahrenheit.  Drain the tofu thoroughly.  Cube tofu into inch cubes.  In a large bowl, toss tofu with garlic, ginger, sweet chili sauce, sesame oil, soy sauce, and sesame seeds.  Place on a sheet pan and bake until firm on the outside and tender on the inside, approximately 30 minutes.  Stir often.  Remove from oven and set aside.  In a large sauté pan, heat sesame oil until hot.  Add in garlic and stir.  Add in remaining vegetables and sauté until tender.  In a small bowl, whisk together the hot water, vinegar, soy sauce, sweet chili sauce, cornstarch, and red pepper flakes.  Pour onto vegetables and toss to coat.  Simmer until thickened, 3 to 5 minutes.  Add in tofu.  Serve with 1 cup whole wheat pasta or brown rice.  Garnish with green onions and additional toasted sesame seeds.

NOTE:  If extra-firm tofu is unavailable, place tofu on a dry surface and weigh down with a plate and two tin cans.  Let sit for approximately 45 minutes until water has drained out. 

Recipe by AccentHealth Chef Donna Brousseau