Sweet and Sour Tofu Stir-Fry

Ingredients

• •14 oz firm tofu
• •2 tbsp cornstarch
• •3 tbsp vegetable oil
• •1 bell pepper, sliced (any color)
• •1 medium carrot, julienned
• •1 cup broccoli florets
• •1/2 cup snap peas
• •3 green onions, chopped
• •2 cloves garlic, minced
• •1 inch ginger, minced
• •1/4 cup ketchup
• •1/4 cup apple cider vinegar
• •1/4 cup brown sugar
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •1 tsp crushed red pepper flakes (optional)
• •Cooked rice or noodles, for serving

Instructions

1. 1

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

2. 2

   Toss the tofu cubes in cornstarch until well coated.

3. 3

   Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Fry the tofu in batches until golden and crispy on all sides. Remove and set aside.

4. 4

   In the same skillet, add another tablespoon of vegetable oil. Sauté ginger and garlic until fragrant.

5. 5

   Add bell pepper, carrot, broccoli, and snap peas to the skillet and stir-fry for about 5-7 minutes until tender-crisp.

6. 6

   In a bowl, mix ketchup, apple cider vinegar, brown sugar, soy sauce, and sesame oil. Pour the sauce over the vegetables and cook for another 2 minutes.

7. 7

   Add the crispy tofu back into the skillet, toss everything together, and cook for another minute until heated through.

8. 8

   Serve the stir-fry over cooked rice or noodles and garnish with chopped green onions and red pepper flakes if desired.