Tofu and Vegetable Stir-Fry with Sesame Ginger Sauce

Ingredients

• 1 lb Firm tofu
• 1 cup Broccoli florets
• 1 cup Snap peas
• 1 cup Red bell pepper
• 1/4 cup Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Cornstarch
• 4 cups Cooked brown rice

Instructions

1. 1Place the 1 lb firm tofu on a clean surface and press it firmly for at least 10 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp ginger, 2 cloves garlic, and 1 tbsp cornstarch until well combined. This is your sesame ginger sauce.
3. 3Heat a large skillet or wok over medium-high heat. The pan is ready when a drop of water evaporates almost instantly.
4. 4Add the 1 lb cubed firm tofu to the hot skillet. Stir-fry for 8-10 minutes, turning occasionally, until the tofu is lightly browned and appears crispy on the edges.
5. 5Add the 1 cup broccoli florets, 1 cup snap peas, and 1 cup red bell pepper to the skillet with the tofu. Continue to stir-fry for 5-7 minutes, until the vegetables are tender-crisp, meaning they are bright in color and slightly firm to the bite.
6. 6Pour the prepared sesame ginger sauce over the tofu and vegetables in the skillet. Stir everything together for 1-2 minutes, until the sauce thickens slightly and evenly coats all the ingredients.
7. 7Serve the tofu and vegetable stir-fry immediately over the 4 cups cooked brown rice.

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