Ingredients:

  • 1 (14-ounce / 400g) package extra-firm tofu, pressed
  • 2 tablespoons / 30 ml cornstarch
  • 2 tablespoons / 30 ml vegetable oil
  • 1 teaspoon / 5 ml sesame oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup / 100g broccoli florets
  • 1 cup / 100g snap peas, trimmed
  • 2 cloves garlic, minced
  • 1 inch / 2.5 cm ginger, grated
  • 1/4 cup / 60 ml tahini
  • 2 tablespoons / 30 ml soy sauce (or tamari for gluten-free)
  • 2 tablespoons / 30 ml rice vinegar
  • 1 tablespoon / 15 ml maple syrup (or honey)
  • 1 tablespoon / 15 ml sriracha (adjust to taste)
  • 2 tablespoons / 30 ml water (or more, to thin if needed)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Press the tofu to remove excess water. Pat dry and cut into bite-sized cubes.
  2. Toss the tofu with cornstarch until evenly coated.
  3. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy. Remove from the skillet and set aside.
  4. Add the bell peppers, broccoli, and snap peas to the same skillet. Stir-fry until tender-crisp.
  5. Add minced garlic and ginger to the skillet and cook until fragrant.
  6. In a small bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, sriracha, and water until smooth. Add more water to thin if needed.
  7. Pour the sauce over the vegetables. Bring to a simmer and cook until the sauce thickens slightly.
  8. Return the crispy tofu to the skillet and toss to coat evenly with the sauce.
  9. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.