420gfirm tofu, liquid pressed out and cut into 1" cubes
2tablespoonsriracha
2teaspooncanola oil, divided
1lbasparagus, cut into 1" pieces
2medium zucchini, cut int 1" pieces
sesame seeds for garnish
Instructions
In a medium bowl, whisk soy sauce with hoisin, curry paste, fish sauce and sesame oil. Set aside.
In a large bowl, toss tofu with sriracha.
Heat a large non-stick pan over medium-high heat. Add 1 teaspoon canola oil and tofu. Cook, stirring occasionally until golden brown, about 4-5 minutes. Remove to plate and reserve.
Add remaining oil followed by asparagus and zucchini, cook until softened about 5-7 minutes until vegetables have softened and browned slightly. Add tofu and soy mixture. Cook another 1-2 minutes or until thickened.
Serve over rice and sprinkle with sesame seeds.
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