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In a heavy skillet, heat oil on medium-low heat. Add the onion, garlic, and ginger and cook, stirring often, until onions are softened.
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Add red pepper and continue to cook for a few minutes longer. Onions should be browned and soft.
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Add the hoisin and soy sauce, and stir well to evenly coat.
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Crumble the tofu into the pan, and stir until all ingredients in the pan are incorporated and the tofu is evenly coated with the sauce.
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Add the scallions and cilantro, cook for another 1-2 minutes, and remove from heat.
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Serve with wrapping greens and most definitely, sriracha.