Ingredients

• - 1 block of tofu, drained and pressed
• - 2 tablespoons soy sauce
• - 1 tablespoon rice vinegar
• - 1 tablespoon sriracha sauce
• - 1/2 cup coconut milk
• - 1 tablespoon cornstarch
• - 2 tablespoons vegetable oil
• - 2 cloves garlic, minced
• - 1 teaspoon ginger, grated
• - 1 bell pepper, sliced
• - 1 cup broccoli florets
• - Salt and pepper to taste
• - Cooked rice, for serving

Directions

1. 1. In a small bowl, whisk together soy sauce, rice vinegar, sriracha sauce, coconut milk, and cornstarch. Set aside.
2. 2. Cut the tofu into cubes and season with salt and pepper.
3. 3. In a large skillet, heat vegetable oil over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove tofu from skillet and set aside.
4. 4. In the same skillet, add garlic and ginger. Cook for a minute until fragrant.
5. 5. Add in bell pepper and broccoli. Cook for about 5 minutes until slightly tender.
6. 6. Pour the sauce mixture into the skillet and bring to a simmer. Cook for a few minutes until the sauce thickens.
7. 7. Add the tofu back to the skillet and stir to coat with the sauce.
8. 8. Serve the coconut tofu over cooked rice and enjoy!