Oil for frying
2T Soy Sauce
2T Sweet Chili Sauce
2T Fish Sauce
2T Rice Wine Vinegar
1T fresh Ginger or 2t dry ground Ginger
2T Siracha and/ or 1/2T Chili Oil, optional
Prepared Rice or Noodles
Prepare Tofu: Drain and pat dry on towels, slice into bite-sized chunks. Heat enough oil to cover the bottom of a skillet on medium-high heat, carefully place Tofu in pan and fry until crispy, turning once. Drain on paper towels and set aside.
Prepare Veggies: Wash, trim and chop Broccoli, Bell Pepper, Onions, place in separate bowls. To prepare Rutabaga (one of the BEST stir-fry veggies!) wash, trim and peel, cut into 1/4″ sticks, set aside. Wash, trim and chop Cilantro, set aside.
Prepare Sauce: Mix together 2T each Honey, Soy Sauce, Sweet Chili Sauce, Fish Sauce (unless vegetarian) and Rice Wine Vinegar. Add 1T fresh or 2t dry ground Ginger and Garlic. If you like spice add 2T Siracha and/or 1/2T Chili Oil.
Heat a wok or skillet and add 2T oil. Sir Fry veggies starting with the thickest (Rutabaga) then adding Broccoli, Bell Pepper and Onions. When veggies are just cooked through add Tofu back to the pan and stir in sauce, cook for just another minute or two until the sauce has coated all and is well heated through.
Serve with Rice or Noodles, leftovers are the best!