Ingredients:

  • 14 ounces firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 cup bell peppers, sliced (mixed colors)
  • 1 cup broccoli florets
  • 1 cup snap peas or snow peas
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Instructions:

  1. Press and cube the tofu. Marinate the tofu cubes in 1 tablespoon soy sauce for 10 minutes.
  2. In a non-stick skillet, heat vegetable oil over medium-high heat. Add marinated tofu and cook until golden brown on all sides (about 10 minutes). Use tongs to turn for even cooking. Remove tofu and set aside.
  3. In the same skillet, add bell peppers, broccoli, and snap peas. Sauté until just tender (around 4-5 minutes). Add minced garlic and grated ginger, sauté for another minute until fragrant.
  4. Return the tofu to the skillet. Add soy sauce and sesame oil, stirring to coat. If a thicker sauce is desired, add the cornstarch mixture and cook for an additional minute to thicken.
  5. Serve hot over rice or quinoa. Enjoy!