I have to give my boyfriend loads of credit for making me a healthier eater. If not for him, I would probably not think about my calorie content as much. I wouldn’t make as conscientious an effort to eat vegetarian. If it happened, it would probably be by happenstance. For instance, as I write this, I am eating a Chipotle steak burrito bowl. I am tempted to eat the whole thing, but I’m distracted by my Twix bar and a bag of sour cream and onion chips. Granted, I don’t eat like this every day, but I don’t like to deny myself, but I also wasn’t the type to want to expand my cooking repertoire to involve a lot of vegetarian dishes simply because they were vegetarian.
Healthy and quick: that's two wins in my book!
This spicy tofu and pepper dish is a relatively easy stirfry, and it’s a fast one, too. I like my food just a little spicy, but if you really like it spicy, add more Sriracha to taste, but that stuff is hot, so be careful! If you want to temper the hotness, you can also try adding in some red pepper flakes.
I know there’s some sort of general wisdom out there that tofu can be gross or tasteless, but it’s all about prepping the tofu to give it flavor, to provide it the best possible texture. This recipe has both. The marinating gives the tofu a deeper flavor. The slight pan frying firms it up and gives it a nice texture that’s not at all slimy or unappetizing. Top it off with a sauce and vegetables, and it’s good times for everyone. Even for carnivores and omnivores like myself.