Vegetable Stir-Fry with Tofu

Instructions

1. 1

   Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel 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 the 2 tablespoons of water. Set aside.

3. 3

   Heat the sesame oil in a large wok or frying pan over medium-high heat.

4. 4

   Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds, until fragrant.

5. 5

   Increase the heat to high and add the tofu cubes to the pan. Fry until all sides are golden brown, about 5 minutes. Remove the tofu from the pan and set aside.

6. 6

   In the same pan, add the broccoli florets, red and yellow bell peppers, and zucchini. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

7. 7

   Return the tofu to the pan with the vegetables and pour in the soy sauce. Stir well to combine.

8. 8

   Stir the cornstarch slurry once more and then pour it into the pan. Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened and coats the vegetables and tofu evenly.

9. 9

   Remove from heat and serve the vegetable stir-fry with tofu hot, optionally over rice or noodles.