Tofu Stir Fry

🛒 Ingredients

• Extra Firm Tofu 150 g · 114 kcal
• Broccoli Florets 75 g · 26 kcal
• Carrots (sliced) 50 g · 21 kcal
• Red Bell Pepper (sliced) 75 g · 23 kcal
• Snap Peas 50 g · 21 kcal
• Soy Sauce (regular) 30 g · 16 kcal
• Rice Vinegar 15 g · 3 kcal
• Sesame Oil 5 g · 44 kcal
• Cornstarch 3 g · 11 kcal
• Ginger (grated) 5 g · 4 kcal
• Garlic (minced) 6 g · 9 kcal
• Vegetable Oil (for frying) 14 g · 124 kcal
• Water 30 g · 0 kcal
• Brown Sugar 4 g · 15 kcal

👨‍🍳 Instructions

1. Press excess water from tofu, then cut into 1-inch cubes. Prepare all vegetables by washing and chopping them into bite-sized pieces.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, grated ginger, minced garlic, water, and brown sugar until well combined.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 5-8 minutes, turning occasionally, until golden brown and slightly crispy on all sides; remove and set aside.
4. Add carrots and broccoli to the same pan and stir-fry for 3-4 minutes until they are slightly tender-crisp.
5. Add bell pepper and snap peas, continuing to stir-fry for another 2-3 minutes until all vegetables are bright and crisp-tender.
6. Return the cooked tofu to the pan with the vegetables. Give the prepared sauce a quick whisk again.
7. Pour the prepared sauce over the tofu and vegetables, stirring constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.
8. Serve immediately, optionally over steamed rice or noodles.