Sweet and Spicy Glazed Tofu

I need to get better at making tofu. At TJ's a block of organic extra firm tofu is $1.79. That's two meals' protein! And yet, I rarely use it because I just do the same old things with it: stir fry and tofu parmesan. And while this recipe is in fact a tofu stir fry (don't judge!), it's a different sauce. And it's beyond delicious. So I had to share it.

Sweet and Spicy Glazed Tofu
from Say What You Need To Say
serves 2

• 1/2 pkg organic extra firm tofu, cut into slabs and pressed
• 1 pkg (16 oz) Asian mixed vegetables
• 2 cups cooked rice
• 1/4 cup sweet chili sauce (or sweet and sour sauce)*
• 1/4 cup soy sauce
• 2 Tb. hot sauce
• 2 Tb. plain Greek yogurt
• 1 tsp minced garlic (or 1/4 tsp garlic powder)
• 1 tsp ground ginger

*I used sweet chili sauce because a) it's cheaper and b) it has less sugar than sweet and sour sauce. Also, I think it has a better flavor, instead of just being super sweet. 

After pressing the tofu, make perfect tofu. It takes a little longer to turn each piece, but I promise it's worth it. The end result is crunchy, perfectly done, and tasty!

Set the tofu aside. "Stir fry" the vegetables on medium-high heat. My version of stir "frying" doesn't use oil. I use water. Whaat? I know, it sounds insane. But 1/4 cup water added with the vegetables make them steam = crispy vegetables without the extra calories and fat!

While the veggies are cooking, prepare the sauce in a small bowl by combining the sauces, garlic, and ginger. After the veggies are cooked, add the tofu back to the pan with the sauce. Bring to a simmer and reduce heat to low. 

After the burner cools down a bit, add the yogurt. Stir well to incorporate. Let cook until sauce has become more like a glaze. Serve with rice. 

Nutritional Information (for half with rice): 451 calories, 5.5g fat (0.1g sat), 79.6g carbs, 5.7g fiber, 22.2g protein

I loved this. For real. Not only did the Greek yogurt provide the creaminess but it also gave it a slight tang. Not too much, just enough to complement everything else. It was also the perfect amount of spice. I find General Tsao's to be overwhelming...like the whole purpose is to be spicy instead of to provide flavor. 

I really do need to step outside of my tofu comfort zone, though. I have 6 tofu recipes over the next two weeks. 1/2 are repeats and 1/2 are new recipes. Eeek. Any tofu recipe or cooking method suggestions?