3 Tbsp. oil
1/2 pkg. firm tofu, diced
2 Tbsp. soy sauce
1/4 cup diced red onion
1/4 cup diced bell pepper
1/4 cup diced button mushrooms
1 clove garlic, minced
1 tsp. Sriracha
1 Tbsp. chopped basil
2 cups chopped lettuce
Shredded carrots, for garnish
• Place a medium sauté pan or wok over high heat and add 2 tablespoons of the oil. Add the tofu and stir-fry until golden brown, about 15 minutes. Add 1/2 tablespoon of soy sauce, stir, and then remove from the heat and set aside.
• Add the remaining oil to a clean pan over medium heat. Add the onion and peppers and cook for about 3 minutes, then add the mushrooms and garlic and cook for an additional minute. Add the remaining soy sauce and the Sriracha sauce, stir, and cook until reduced.
• Once reduced, stir in the chopped basil and remove the pan from the heat.
• Place half of the tofu and half of the vegetable mixture over 1 cup of lettuce, then garnish with shredded carrots.
Makes 2 salads
