2 packages of extra firm tofu
4 tbsp olive oil
3 medium sized carrots (peeled)
1 bunch arugula
1 red bell pepper
½ cup soy sauce
2 tbsp sesame oil
2 tsp brown sugar
2 tbsp siracha
3 cloves of minced garlic
2 tsp corn starch
2 tsp cold water
½ cup white wine
Drain and dry tofu with paper towels. Dice into bite sized pieces.
In a wok or large frying pan, add cubed tofu to olive oil and turn pieces until golden brown on outside.
While tofu is browning chop remaining veggies. Remove tofu from heat once golden brown.
Sauté onions until translucent.
Add carrots, bell peppers, arugula, and mushrooms.
In a small bowl, mix soy sauce, sesame oil, siracha, garlic, white wine, and brown sugar. Mix well and pour over veggies.
If necessary, mix corn starch and cold water and add to stir fry to thicken sauce.
Serve with brown rice or enjoy as is!