Sticky Tofu Stir Fry Bowls

Ingredients:

• 2 packages extra firm tofu (sliced in half/ press out liquid with paper towel and cubed)

• Vegetables of choice for stir fry - peppers, mushrooms, broccoli, etc

• Rice Noodles (cook according to package)

  Additional toppings - scallions, sesame seeds, sriracha, lime

  Sauce:
  1/2 cup tamari
  1/3 cup honey
  1-2 cloves of minced garlic
  1/2 tbsp minced ginger
  1 tbsp sesame oil
  1 tbsp rice wine vinegar
  1 tbsp cornstarch mixed w 1 tbsp water

  Directions

1. Combine all ingredients for the sauce.

2. Place cubed tofu in a ziploc and add 2 tbsp cornstarch and 1/2 tbsp salt). Make sure it all gets coated.
   Slice all your veg and set aside.

3. Over medium-high heat - add a bit of grape seed oil to a non-stick and in a few batches cook tofu until each side gets crispy (a few mins aside). Place all tofu back in the pan and pour half of the sauce in the pan. The sauce will thicken and get sticky. Remove from pan. (You could toss in veggies too but I separate for my kids)

4. Add veggies in a pan with a bit of oil and pour sauce, reduce heat cover and steam for about 3-4 mins - until veg are still crunchy.

5. Cook rice noodles or rice according to package (once cooked - add noodles to stir fry pan and either add remaining sauce or add a bit of tamari and garlic powder to season).
   
   Assemble tofu bowls and add diced scallions, sesame seeds and sriracha.