Ingredients
14 oz extra firm tofu
1 red bell pepper, diced
1 lb carrots (around 5 medium sized), peeled and diced
8 cloves garlic, minced
4 cups cooked brown rice
2 1/2 tablespoons cornstarch
Sweet Chili Sauce
Salt, to taste
Instructions
- Drain tofu and place in between a kitchen towel. Place a heavy object on top (such as a cast iron skillet) and leave to press for 30 minutes
- Cook rice according to package instructions (I used a rice cooker)
- Heat a medium sized skillet with 1 1/2 tablespoons of olive oil
- Add diced carrots and 1/2 teaspoon of salt
- Saute carrots on medium high heat for 10 minutes, or until slightly cooked but not yet soft
- Add bell peppers and garlic and saute an additional 5-7 minutes, until soft
- Remove from heat and stir in 1/8 cup of sweet chili sauce. Add more to taste if desired
- Once tofu has pressed, dice it up into small chunks and toss with 1/2 teaspoon of salt and 2 1/2 tablespoons of cornstarch until well coated
- Heat a large skillet with 2 tablespoons of olive oil
- Once skillet is hot, add in tofu and pan fry until crispy on all sides (around 10-15 minutes)
- Add in 1/3 cup of sweet chili sauce and toss to coat
- Assemble bowls with tofu, vegetables, and brown rice.
- Add additional sweet chili sauce to taste, or pour some over the brown rice if desired
Recipe courtesy of buildyourbite.com!
