Vegetable Stir-Fry with Tofu

Ingredients

• 16 oz extra-firm tofu
• 4 cup broccoli florets
• 2 carrots
• 1 bell pepper
• 6 oz snap peas
• 3 clove garlic
• 1 tbsp fresh ginger
• ½ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp brown sugar (optional)
• ½ tsp red pepper flakes (optional)
• 4 cup cooked rice (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Press the tofu to remove excess water, then cut into 1-inch cubes. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, brown sugar (if using), and red pepper flakes (if using) to make the stir-fry sauce.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add broccoli florets and sliced carrots; stir-fry for 3-4 minutes until slightly tender-crisp.
4. Add the chopped bell pepper, minced garlic, and grated ginger to the skillet. Stir-fry for another 2-3 minutes until fragrant and vegetables are tender-crisp.
5. Return the cooked tofu to the skillet with the vegetables. Add the snap peas.
6. Pour the stir-fry sauce over the tofu and vegetables. Toss everything together and cook for 1-2 minutes, allowing the sauce to thicken and coat all ingredients.
7. Serve immediately over cooked rice, if desired, and garnish with sesame seeds (optional).