Press the tofu to remove excess water. This helps it crisp up better when stir-fried. You can use a tofu press or wrap the tofu in paper towels and place a heavy object on top for about 30 minutes.
Cut the pressed tofu into 1-inch cubes.
In a bowl, marinate the tofu with soy sauce, sriracha, garlic powder, and cornstarch. Toss to coat evenly and let it sit for at least 10 minutes.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add the marinated tofu to the skillet and stir-fry until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
Add the sliced bell peppers, broccoli florets, and carrots to the skillet. Stir-fry for about 5-7 minutes until they are tender-crisp.
Add the minced garlic and grated ginger to the skillet. Stir-fry for another minute until fragrant.
In a small bowl, whisk together sriracha, soy sauce (or tamari), rice vinegar, and maple syrup (or agave).
Pour the sauce over the vegetables in the skillet and stir to coat evenly.
Add the crispy tofu back to the skillet and toss everything together until well combined and heated through.
Garnish with sesame seeds and chopped green onions, if desired.
Serve the Spicy Sriracha Tofu Stir Fry hot, with rice or noodles if desired.
Zylo AI 
For extra crispy tofu, you can bake it in the oven at 400°F (200°C) for about 20-25 minutes instead of stir-frying it.
Feel free to add other vegetables like snap peas, mushrooms, or bok choy.
Adjust the amount of sriracha to your desired level of spiciness.
Serve over rice, quinoa, or noodles.
• Main Course (Asian-inspired)
• Approximately 350-400 calories
• 20 minutes (Easy)
• 40 minutes
• 8-12
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