Have dinner on the table in less than 30 minutes and packed with exciting new flavors thanks to this Honey Sriracha tofu stir fry recipe.
The new flavors in question come from the stir fry sauce, made with the new Lee Kum Kee Honey Sriracha Sauce that coats the tofu to give it a glossy shine and sweet-spicy flavor. You can use any protein besides tofu as well, and this sauces works just as well!
What You Will Need
Ingredients
2 Tbsp. vegetable oil (divided)
1 lb. extra-firm tofu, drained, pressed, and cut into cubes
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side until golden and crispy. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes, until everything is heated through and the sauce has slightly thickened.
Serve the stir-fry over cooked rice or noodles. Garnish with chopped green onions and sesame seeds if desired. Enjoy!
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