Woo Hoo!!! If you like heat and spicy you will love this one. If not…use less sriracha or leave it out all together and you will still have a great stir fry…just not as kick ass as the spicy one 🙂
Spicy marinated tofu
1 8oz container of firm organic tofu (see photo below of what I use)
4 Tablespoons honey (I actually used cinnamon honey because it was all I had in the house)
2 Tablespoons apple cider vinegar (rice vinegar will work also)
6 Tablespoons Tamari (or liquid aminos)
2 Tablespoons sriracha
*You will only use half of the honey, vinegar, tamari, and sriracha for the tofu marinade. The other half will be the sauce for the stir fry. Whisk together half of each in two separate bowls. Set one bowl in the fridge for your sauce later. Put the other half in a quart size zip lock bag with the drained, cubed tofu and place in the fridge to marinate. The longer you can let it marinate the better.
1 carrot cut into strips
1/2-1 red pepper cut into strips
broccoli, about 1/4-1/2 head cut into bite sized pieces
4 scallions chopped
1 can diced water chestnuts
3 cloves of garlic minced
diced pineapple (I used about 4 rings of fresh pineapple cut into bite sized pieces)
1/4 cup raw sunflower seeds
2 cups cooked brown rice (use quinoa for gluten-free or try couscous or other grain if you like)
3 Tablespoons coconut oil
Heat the coconut oil in a large skillet and cook the tofu until it starts getting brown and crispy. Add the garlic, carrot, pepper, broccoli, scallions, and water chestnuts. Saute until the veggies are cooked but still crisp.
Add the sunflower seeds, pineapple, rice, and sauce. Cook for a few more minutes until everything is hot and mixed together. Serve and Enjoy! I made mine pretty with a little fresh parsley and edible flowers from my garden.
Choosing healthy living over dying 🙂