Melt Your Face Off, Spicy Tofu Stir Fry

So we got past the Mexican kick and we're on to the Asian kick. I didn’t think this would end up so spicy but it definitely clears the nostrils. This makes about three servings… Perfect for dinner for two and then some for lunch the next day… If you can handle it haha.

Ingredients:

• 1 bell pepper; diced
• 1 small onion; diced
• 1 bunch green onion; cut into 2" pieces
• 1 medium carrot; sliced
• 1 small zucchini; sliced and halved
• 4 large mushrooms; halved then sliced
• 1 container extra firm tofu; diced
• 1-2 habaneros; minced
• 1 Tbsp garlic; minced
• 1 Tbsp brown sugar
• 2 tsp corn starch
• ¼ c rice vinegar
• ¼ c soy sauce
• ¼ c hot water
• 3 Tbsp EVOO

Directions:

• The night before take the tofu out of the package and slice block in half. Place in between lots of paper towel and then place something heavy on it so that the water is released.
• Day of dice the tofu into bite size pieces.
• Heat EVOO in large wok. When hot add tofu and fry until golden brown on all sides. About 10 minutes then remove from pan and drain on paper towel.
• Add all the veggies including the habaneros to the pan and sauté for about 10 minutes.
• Mix soy, water, vinegar, sugar and corn starch together.
• Add garlic and tofu back to the pan and cook for another minute then add sauce. Turn off heat and mix to thoroughly combine.

To serve I used jasmine rice… About a cup per serving. We also had a beer on hand to help with the hotness.

Make sure to have some water handy, phew!