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Charred Sriracha Tofu and Vegetables

Ingredients per serving
Prepare the Marinade
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Firm tofu cut1 pound cut into 6 equal slabs
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Grapeseed oil 0.5 cl
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Sriracha 2.0 Tbsp
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Knorr Vegetable LCB 1.0 tsp
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Sugar, granulated white 1.0 Tbsp
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Parsley, fresh, chopped 1.0 Tbsp
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Korean chili powder 1.0 Tbsp
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Garlic, minced 1.0 Tbsp
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Whole or split young carrots 8.0 each
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Zucchini 1/4 lengthwise 1.0 pc
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Mushrooms, cremini 8.0 each
Prepare the Dip
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Korean chili powder 1.0 Tbsp
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Lime juice 2.0 Tbsp
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Salt and Pepper, to taste