Tofu and Vegetable Stir-Fry

Instructions

1. 1

   Press the tofu to remove excess moisture by wrapping it in paper towels and placing a heavy object on top for about 15-20 minutes. Then cut the tofu into 1-inch cubes.

2. 2

   In a small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of water. Set aside.

3. 3

   Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

4. 4

   In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

5. 5

   Add the broccoli florets, sliced carrots, and bell pepper strips to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

6. 6

   Add the snap peas and continue to stir-fry for another 2 minutes.

7. 7

   Return the tofu to the skillet with the vegetables. Pour in the soy sauce and the cornstarch slurry. Stir well to combine and coat the tofu and vegetables with the sauce. Cook for another 2-3 minutes until the sauce has thickened.

8. 8

   Serve the tofu and vegetable stir-fry hot, garnished with sesame seeds or chopped green onions if desired.