Tofu Stir-fry

Ingredients

• 16 oz extra-firm tofu
• 4 cups broccoli florets
• 2 carrots
• 1 bell pepper
• 3 cloves garlic
• 1 inch ginger
• ½ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 4 cups cooked rice (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and brown sugar to make the stir-fry sauce.
2. Chop broccoli into florets, slice carrots into thin rounds or matchsticks, and thinly slice the bell pepper. Mince garlic and grate ginger.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add broccoli, carrots, and bell pepper and stir-fry for 3-5 minutes until tender-crisp.
5. Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
6. Return the cooked tofu to the skillet. Pour the prepared stir-fry sauce over the tofu and vegetables, tossing to coat evenly. Cook for 1-2 minutes, or until the sauce thickens.
7. Serve immediately over cooked rice, if desired, and garnish with sesame seeds.