In Asia where I’m from, food is usually spicy.
So when I first moved to Buenos Aires, Argentina, I found it hard to adjust in the beginning – the food here just didn’t pack the heat I was used to eating at home!
Naturally, when I found the magical Sriracha sauce sold in Chinatown here, I bought the biggest bottle available.
I love this hot garlic-chili sauce so much that I add it to as many dishes as I possibly can.
Today, I’m using it to add flavor to a vegetarian stir-fry that is absolutely delicious… with just the right amount of heat!
Finally, a squeeze of Sriracha sauce brings it all together, and you’ve got one amazing meatless meal that no one will say is boring at all!
Maybe you were invited to a potluck? This is the perfect dish to bring to a party, or to cook for guests at home. Serve over a bed of fluffy brown rice and garnish with spring onions and sesame seeds, and you’re ready to impress!
Can you stand the heat? Stay in the kitchen and let’s head straight to the recipe now!
Cooking by the Numbers…
Step 1 – Prepare the Mise en Place
Measure the brown rice, sesame seeds, and Sriracha sauce.
Set out the tofu, carrot, green beans, spring onion, garlic cloves, and ginger.
Step 2 – Get Rid of Excess Water
Place the block of tofu on a few pieces of paper towels to remove any excess water.
If excess water is not removed, the tofu cubes will steam when you cook them, and will not brown properly. You want a perfectly crisp, golden-brown crust!
Step 3 – Cook the Grains
Place the brown rice and water in a large pot and bring to a boil.
Once the water starts boiling, reduce the heat to low and cover, allowing the grains to simmer for at least 25 minutes, or until all the water has been absorbed and the rice is tender and fluffy.
You can also cook the rice in a rice cooker, following the manufacturer’s instructions.
Step 4 – Cut, Grate, and Mince
In the meantime, prep the vegetables.
Peel and cut the carrot into 3-inch-long sticks, and cut the green beans into 3-inch-long pieces on a cutting board.
Cut the tofu into 1-inch-wide cubes.
Step 5 – Saute the Cubes
Remove the cooked tofu cubes from the skillet and set them aside on a separate plate lined with paper towels.
Step 6 – Cook the Veggies
In the same skillet, add the carrots and green beans, along with the ginger and garlic. Cook the vegetables until they are tender.
Add the Sriracha sauce and mix well.
Return the cooked tofu cubes back to the pan and mix thoroughly until all the ingredients are evenly distributed.
Step 7 – Serve over Rice and Garnish
Divide the cooked grains between two bowls, and top with the stir-fry. Garnish with chopped spring onions and a sprinkle of white sesame seeds.
A Savory and Spicy Vegetarian Meal
Whoever said vegetarian means boring should think again!
This super simple dish is filled with veggies, but it’s high in protein and flavor!
Ginger and garlic bump up the taste profile, with Sriracha sauce giving it some serious heat. Serve this delicious stir-fry over a bed of brown rice and you’ve got a protein-filled dish that will satisfy your tummy!
Too hot for you? Learn how to tone down the spice if you went a little Sriracha-crazy!
For another meal featuring the same tasty ingredients, make our fried tofu with charred green beans.
Try some of Foodal’s other favorite vegetarian meals, like my recipe for veggie burrito bowls! Or if you want to stick with green beans, try this spicy garlic version, or my crispy oven-baked green beans!
Who else out there is a Sriracha lover? How do you like to incorporate this sauce in your daily cookery? And do you have a favorite way to prep tofu?
Let us know in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.