Wild Rice and Tofu

I was experimenting with different food items this week, and I came up with this recipe for wild rice and tofu, which turned out to be a hit! I'm not a huge fan of rice, but this dish is definitely an exception. The wild rice has a richer flavor and a great texture also. You can eat this dish so many ways, I had it on it's own for lunch, the next day I made a burrito or you can even have it with some salad! I used the vegetables that I had on hand, but you're welcome to use a variety of your own favorite veggies!

Ingredients
- 12 oz extra firm tofu cubed
- 2 TBSP vegetable oil divided
- 1 cup diced bell pepper
- 2 cups chopped fresh spinach
- 1.5 cups grape tomato quartered
- 2 cups sliced mushrooms
- 2.5 cups cooked wild rice blend
- 1/2 cup chopped cilantro
- 3 TBSP soy sauce
- 2 TBSP fresh grated ginger
- 2 TBSP apple cider vinegar (or any other clear vinegar)
- 1 TBSP sambalal chili sauce (2 TBSP if you want it really spicy!)
- 2 TBSP sweet thai chili sauce
- Squeeze of fresh lemon
- 1/2 TSP crushed red pepper
- Salt and pepper to taste

Directions
- Heat a wok over medium-high heat. Add oil and let heat through.
- Slowly add tofu cubes to the wok, Cook for 5-7 minutes to burn any excess water off and brown the edges. Remove tofu from wok, set aside.
- Add 1 TBSP oil to the wok and let heat over medium heat. Add bell peppers, mushrooms and spinach, saute for 5 minutes (until most the liquid from the vegetables has evaporated).
- Add cooked tofu, cilantro, grated ginger, salt, pepper and crushed red pepper to the vegetables and mix thoroughly.
- Mix 2.5 cups of the cooked wild rice to the vegetable mixture and mix until rice is evenly distributed.
- Add soy sauce, vinegar, chili sauce, thai chili sauce and a squeeze of lemon juice to the tofu rice and mix thoroughly.
- Taste for seasoning, serve hot or at room temperature.

Serving size- 4-6 people