A vibrant and easy Tofu Stir Fry with Shishito peppers, perfect for Meatless Monday. This plant-forward meal incorporates crispy tofu and colorful veggies, seasoned with a delicious sauce.
1: Spread tofu on an even layer on a baking sheet, season with olive oil, salt, pepper, and garlic powder.
2: Bake at 375°F for 25 minutes until crispy.
3: Whisk together coconut aminos, sesame oil, lime juice, and sriracha in a small bowl, set aside.
4: Heat olive oil over medium heat in a frying pan.
5: Once heated, add shishito peppers and cook until blistered.
6: Add red bell pepper, shredded carrots, and minced garlic, and stir until veggies are slightly tender.
7: Pour the sauce into the pan over the veggies and stir for 2 minutes until the sauce coats the veggies.
8: Serve with the crispy tofu.
