Vegetable Stir-Fry with Tofu

Instructions

1. 1

   Press the tofu to remove excess moisture, then cut it into 2 cm cubes.

2. 2

   In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Set aside.

3. 3

   Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

4. 4

   Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and slightly crispy. Remove tofu from the pan and set aside.

5. 5

   In the same pan, add the sesame oil. Add minced garlic and grated ginger, and sauté for 30 seconds until fragrant.

6. 6

   Add the broccoli florets, sliced red bell pepper, sliced carrots, and snow peas. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.

7. 7

   Return the tofu to the pan. Pour in the soy sauce and the cornstarch slurry. Stir well to coat all the ingredients and cook for another 2 minutes until the sauce thickens.

8. 8

   Taste and adjust seasoning if needed. Serve hot, optionally with steamed rice or noodles.