Chinese Szechuan Stir Fry

Ingredients

• Sesame seeds (1 tablespoon (for garnish))
• Green onions (2, chopped (for garnish))
• Water (1/4 cup)
• Cornstarch (1 tablespoon)
• Honey (1 tablespoon)
• Rice vinegar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Szechuan sauce (1/4 cup)
• Firm tofu (1 block, cubed)
• Carrots (2, thinly sliced)
• Broccoli florets (2 cups)
• Red bell pepper (1, thinly sliced)
• Ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Vegetable oil (2 tablespoons)

Instructions

1. In a large skillet or wok, heat the vegetable oil over high heat.
2. Add the minced garlic and ginger, and stir-fry for 1 minute until fragrant.
3. Add the red bell pepper, broccoli florets, and sliced carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. Push the vegetables to one side of the skillet and add the cubed tofu to the other side. Cook for 2-3 minutes until the tofu is lightly browned.
5. In a small bowl, whisk together the Szechuan sauce, soy sauce, rice vinegar, honey, cornstarch, and water.
6. Pour the sauce over the stir-fry and toss to coat the vegetables and tofu evenly. Cook for an additional 2 minutes until the sauce thickens.
7. Remove from heat and garnish with chopped green onions and sesame seeds.
8. Serve hot with steamed rice or noodles.