Leftover tofu stir-fry
1 scrambled egg
½ chopped onion
½ chopped yellow bell pepper
1 good dollop sriracha sauce
1 tablespoon roasted sunflower seeds
A dash of rice vinegar
Combine all in a well oiled wok or cast iron pan and stir up some
Say the words Tofu Stir-Fry. Eyes will roll and children will snicker. But add smoked maple syrup, and you best be considering a double batch!
1 block extra firm tofu, cubed
1 stick celery
1 clove garlic
½ cup snap peas
Smoked maple syrup
Mince the onion, garlic, celery and ½ the carrot into tiny pieces.
Sauté in a mixture of olive and sesame oil.
Add the tofu, the remaining carrot in bite size chunks, and the snap peas.
Add a heavy dash of soy and a light dash of smoked maple syrup.
Cover for 2 minutes then reduce the liquid and stir fry to a finish!
Serve over brown rice.