The Best Sriracha Tofu, Green Bean, and Carrot Stir-Fry
Sriracha tofu and veggie stir-fry is a perfect dish for meatless Mondays. With just a little heat, you’ll be asking for seconds. Read more on Foodal.
Servings Prep Time
2servings 15minutes
Cook Time
Servings Prep Time
2servings 15minutes
Cook Time
  • 1cup brown rice
  • 2cups water
  • 2tablespoons vegetable oil
  • 114-ounce packet extra firm tofucut into small cubes
  • 1 carrotcut into 3-inch long sticks
  • 2 1/2cups green beanscut into 3-inch long pieces
  • 1tablespoon grated ginger
  • 2 garlic clovesminced
  • 1/4cup Sriracha sauce
  • white sesame seedsfor garnish
  • chopped spring onions,for garnish
  • saltto taste
  1. Combine brown rice and water in a large pot and bring to a boil, then reduce heat to low. Let it simmer covered for 25 minutes, or until all the water has been fully absorbed and the rice is cooked.
  2. Heat the vegetable oil in a large skillet or wok over medium heat. Saute the tofu until golden brown on each side. Remove the tofu from the skillet and set them aside on a separate plate lined with paper towels.
  3. In the same skillet, add the carrot sticks, green beans, grated ginger, and garlic cloves. Saute until tender.
  4. Pour the Sriracha sauce over the cooked vegetables and mix well. Mix in the cooked tofu cubes.
  5. Divide the rice evenly between two large bowls, and top with the stir-fry. Garnish with chopped spring onions and a sprinkle of sesame seeds.