Crispy Tofu and Vegetable Stir-Fry with Indonesian Soy Sauce

Ingredients

• •300 grams firm tofu, pressed and cut into cubes
• •1 red bell pepper, sliced
• •1 yellow bell pepper, sliced
• •100 grams snap peas, trimmed
• •2 tablespoons vegetable oil
• •3 tablespoons kosher soy sauce
• •1 tablespoon kecap manis (sweet soy sauce)
• •2 cloves garlic, minced
• •1 teaspoon ginger, grated
• •1 tablespoon sesame seeds
• •2 green onions, sliced
• •Salt and pepper to taste

Instructions

1. 1

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

2. 2

   Add the tofu cubes and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove and set aside.

3. 3

   In the same skillet, add the garlic and ginger, sauté for about 30 seconds until fragrant.

4. 4

   Add the sliced bell peppers and snap peas; stir-fry for 3-4 minutes until vegetables are tender-crisp.

5. 5

   Return the crispy tofu to the skillet and pour in the kosher soy sauce and kecap manis. Toss everything together and cook for another 2 minutes.

6. 6

   Season with salt and pepper to taste, and sprinkle with sesame seeds and green onions before serving.

7. 7

   Serve hot over rice or noodles.