Sweet Chili Tofu & Veggie Bowl
Ingredients:
1 block (14 oz) extra-firm tofu, pressed and cubed
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup broccoli florets
1 cup snow peas, trimmed
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup sweet chili sauce (more to taste)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon grated ginger
1/4 teaspoon red pepper flakes (optional)
Cooked rice or quinoa, for serving
Sesame seeds, for garnish (optional)
Chopped cilantro, for garnish (optional)
Instructions:
1. In a large bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using). Set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and slightly crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
3. Add the red bell pepper and orange bell pepper to the skillet and cook for 2-3 minutes, until slightly softened.
4. Add the broccoli and snow peas to the skillet and cook for another 2-3 minutes, until tender-crisp.
5. Stir in the shredded carrots and cook for 1 minute more.
6. Return the cooked tofu to the skillet. Pour the sweet chili sauce mixture over the vegetables and tofu, stirring to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
7. Serve the Sweet Chili Tofu & Veggie Bowl over cooked rice or quinoa. Garnish with chopped green onions, sesame seeds, and cilantro, if desired. Enjoy!