Burmese Style Tofu Stir-Fry with Vegetables

Instructions

1. 1Pat the about 450 g Firm Tofu dry with paper towels, then cut it into 2.54 cm cubes.
2. 2Heat 1 tbsp Sesame Oil in a 30.48 cm skillet or wok over medium-high heat, about 190°C. Add the about 450 g Firm Tofu cubes and stir-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.
3. 3Add the 1/2 medium Onion (chopped), 2 cloves Garlic (minced), and 2.54 cm Ginger (minced) to the skillet with the tofu. Stir-fry for 1 minute until fragrant.
4. 4Add the 1 cup Broccoli Florets, 1 cup Carrots (sliced), and 1 cup Bell Peppers (sliced) to the skillet. Continue to stir-fry for 5-7 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
5. 5While the vegetables cook, in a small bowl, whisk together 3 tbsp Soy Sauce, 1 tbsp Rice Vinegar, and 2 tbsp Vegetable Broth.
6. 6Pour the sauce mixture over the tofu and vegetables in the skillet. Stir everything together and cook for 1-2 minutes, until the sauce has slightly thickened and coats the ingredients.
7. 7Remove the skillet from the heat. Sprinkle the 1 tsp Sesame Seeds over the stir-fry before serving.

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