Sweet and Spicy Tofu Stir Fry

This is a great recipe to get in a lot of your veggies. It make take a bit of time but most of it you can let sit and cook and do other things in the meantime. This is one of my throw-everything-from-the-fridge-into-a-pan-and-see-what-happens recipes. It's tasty, veggie-ful, and a go-to dinner recipe of mine when I have no idea what to cook.

Servings: 3- 4

Ingredients:

2 Garlic Cloves (Minced)
1 Small Onion
2 Carrots
2 Celery Stalks
1 Yellow Squash
1 Pepper (Red, Yellow, or Orange)
1 Package of Mushrooms
1 Package of Firm Tofu
1 Can of Diced Pineapple (8 oz)
Olive Oil
Soy Sauce
Sriracha Sauce

Directions:

To cook the Tofu:
Drain the tofu from its packaging and pat dry with a paper towel. Slice into cubes and place onto a greased baking sheet. Drizzle 1-2 tablespoons of olive oil on the tofu and place into a 400 degree oven. Let bake until golden brown and crispy for about 35-40 minutes. After baking let the tofu cook for about 5 minutes on the broil setting and then remove the pan from the oven. Your tofu will then be nice a crispy!

Chop all of your veggies.
Grease a large pan (like a wok pan) and begin to saute your onion. Once soft, add the  garlic. Then add the carrots and celery and let soften. Then add the mushrooms, pepper, and yellow squash. Place a lid on the pan to allow the veggies to steam and soften.
Once the veggies are cooked to your tenderness preference add the pineapple and allow it to heat. Then remove from heat and add the crispy tofu.

Sweet and Spicy Sauce:
Combine the juice from the canned pineapple with 3 tablespoons of soy sauce. Add a bit of salt, pepper, and garlic powder. Then add in the ginger powder and whisk the sauce with a fork. To finish off add a few drops of sriracha sauce (or more depending on your heat preference). Once the stir- fry is done add the sauce and mix.

Enjoy!