Wild Wednesday's  - Brings you all a taste of little spicy and tangy Tofu.

Cooking time- Just 10 minutes!!!

Resources from Savory simple.

Today I’m sharing the first of what I hope will be many delicious Weight Watchers recipes (and don’t worry, there will still be plenty of the normal goodies). This sweet and spicy Asian tofu has been an obsession for me lately and since I love it so much I figured it was worth sharing.  I can have a home cooked lunch ready in less than 10 minutes and it scales up very easily for two when making dinner.  I buy fresh, pre-cut stir fry veggie mixes to save time.  If you’re not sure how you feel about tofu, try this. It’s pan-fried and I honestly feel like I’m eating fried cheese.  It soaks up the delicious sauce and is filling without being overly heavy.  It’s also very budget friendly!

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Jennifer Farley

Serves: 2 servings

Ingredients

• 7 ounces extra firm tofu
• 1 tablespoon high-heat oil (I use regular olive oil)
• cooking spray
• 1 clove garlic, minced
• 3 cups assorted stir-fry vegetables
• 3 tablespoons sweet chili sauce (I recommend Mae Ploy)
• 2 tablespoons Sriracha hot sauce
• 2 teaspoons soy sauce
• optional: a few drops of fish sauce
• ⅔ cup brown rice, cooked

Instructions

1. An hour before cooking, wrap the tofu in paper towels and place between two plates to help press out the liquid. I like to change the paper towels once during this process. Slice the tofu into even cubes.
2. Heat the oil in a non-stick pan over medium-high heat. Once it's hot, add the tofu cubes and allow them to pan fry until golden on one side and then use tongs to turn the pieces. Brown at least 4 sides for the best texture.
3. Set the tofu aside and if the pan is no longer oily, add some cooking spray. Saute the garlic and vegetables over medium-high heat with a bit of salt. I prefer my veggies slightly crunchy.
4. While the tofu and vegetables are cooking, stir together the sauce ingredients.
5. Serve the tofu and vegetables with the sauce over brown rice.

Notes

You want to use tofu that's been packed in water for this recipe, not the silken boxed variety. I recommend using a non-stick pan for the tofu because you will need less oil.