Tofu and Vegetable Stir-Fry

Crispy tofu with colorful vegetables in a savory ginger-garlic sauce.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger
• Sauce: 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp chili garlic sauce
• 2 tbsp vegetable oil
• Sesame seeds, green onions

Directions

1. Press tofu 30 minutes. Cut into 1-inch cubes. Pat completely dry.
2. Heat 1 tbsp oil in a wok over high heat. Fry tofu without moving 3-4 minutes until golden. Flip and repeat. Remove.
3. Add remaining oil. Stir-fry broccoli and snap peas 3 minutes.
4. Add bell pepper, garlic, and ginger. Cook 1-2 minutes.
5. Mix sauce ingredients. Return tofu to pan. Pour sauce over and toss 1 minute.
6. Serve over cauliflower rice. Top with sesame seeds and green onions.

Notes

The two most important steps: press all moisture from tofu and don’t crowd the pan. Both are essential for crispiness.