Vegetable Stir-Fry with Tofu

Ingredients

• •14 oz firm tofu, pressed and cubed
• •2 tbsp vegetable oil
• •2 cups broccoli florets
• •1 cup sliced bell peppers
• •1 cup snap peas
• •2 cloves garlic, minced
• •1 tbsp fresh ginger, minced
• •3 tbsp soy sauce
• •1 tbsp sesame oil
• •1 tsp cornstarch
• •½ cup vegetable broth

Directions

1. 1Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook 5-7 minutes until golden on all sides, then remove and set aside.
2. 2Add remaining oil to the pan. Stir-fry broccoli and bell peppers for 3-4 minutes, then add snap peas and cook 2 minutes more.
3. 3Add minced garlic and ginger, stir constantly for 30 seconds until fragrant.
4. 4Whisk together soy sauce, sesame oil, cornstarch, and vegetable broth in a small bowl.
5. 5Return tofu to the pan, pour sauce over everything, and toss gently for 2-3 minutes until sauce thickens and coats the vegetables.
6. 6Serve hot over steamed rice or noodles.

💡 Press tofu thoroughly before this vegetable stir-fry; water released from tofu drops the wok temperature and turns the vegetables steamy.

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