Burmese Tofu Stir-Fry with Vegetables

Instructions

1. 1Cut the about 450 g firm tofu into 2.54 cm cubes. Prepare the vegetables: cut the 1 cup broccoli florets into bite-sized pieces, slice the 1 cup carrots thinly, slice the 1 cup bell peppers into strips, and trim the 1 cup green beans. Mince the 3 cloves garlic and grate the 2.54 cm ginger.
2. 2Heat the 2 tbsp coconut oil in a large 30.48 cm skillet or wok over medium-high heat, about 204.4°C (200°C). Once the oil is shimmering, carefully add the about 450 g tofu cubes. Stir-fry for 8-10 minutes, turning occasionally, until all sides of the tofu are golden brown and slightly crispy.
3. 3Add the minced garlic and grated ginger to the skillet with the tofu. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
4. 4Add the 1 cup broccoli florets, 1 cup sliced carrots, 1 cup sliced bell peppers, and 1 cup green beans to the skillet. Continue to stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. They should still have a slight bite.
5. 5Sprinkle the 1/2 tsp turmeric powder and pour in the 2 tbsp soy sauce over the tofu and vegetables. Stir everything together well for 1 minute to coat evenly.
6. 6Remove the skillet from the heat. Stir in the 1 tbsp lime juice until well combined.
7. 7Drizzle the 1 tsp sesame oil over the stir-fry and sprinkle with the 1 tbsp sesame seeds. Toss gently to distribute.
8. 8Serve the Burmese Tofu Stir-Fry immediately, ideally with rice.

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