Tofu and Veggie Stir-Fry

Ingredients

• •14 oz firm tofu, drained and pressed
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •1 tbsp olive oil
• •1 red bell pepper, sliced
• •1 yellow bell pepper, sliced
• •2 cups broccoli florets
• •1 cup snap peas
• •2 cloves garlic, minced
• •1 tsp fresh ginger, minced
• •1 tbsp cornstarch (optional for thickening)
• •1/4 cup vegetable broth
• •Salt and pepper to taste
• •Cooked rice or quinoa for serving (optional)

Instructions

1. 1

   Cut the pressed tofu into bite-sized cubes.

2. 2

   In a large skillet, heat the olive oil over medium-high heat.

3. 3

   Add the tofu cubes and sauté until golden brown, about 5-7 minutes. Remove and set aside.

4. 4

   In the same skillet, add sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.

5. 5

   Add the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5 minutes until veggies are tender-crisp.

6. 6

   Return the tofu to the skillet. Pour in the soy sauce and vegetable broth. Stir to combine.

7. 7

   If desired, mix cornstarch with a bit of water and add to the skillet to thicken the sauce.

8. 8

   Season with salt and pepper to taste, and cook for an additional 2 minutes. Serve hot over cooked rice or quinoa.