Ginger Tofu Stir Fry

Ingredients

• Firm tofu (14 ounces, pressed and cut into cubes)
• Sesame oil (2 tablespoons)
• Soy sauce (3 tablespoons)
• Fresh ginger (1 tablespoon, minced)
• Garlic (2 cloves, minced)
• Cornstarch (1 tablespoon)
• Vegetable broth (1/2 cup)
• Broccoli florets (1 cup)
• Carrot (1 medium, julienned)
• Bell pepper (1 medium, sliced)
• Snow peas (1 cup)
• Sesame seeds (2 tablespoons, toasted)
• Green onions (2, chopped for garnish)

Instructions

1. Begin by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
2. In a small bowl, whisk together the soy sauce, sesame oil, minced ginger, and minced garlic. This will serve as your sauce.
3. Heat a large skillet or wok over medium-high heat. Add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
4. In the same skillet, add the broccoli florets, julienned carrot, sliced bell pepper, and snow peas. Stir-fry the vegetables for 3-4 minutes, or until they are tender-crisp and vibrant in color.
5. In a separate small bowl, whisk together the cornstarch and vegetable broth until smooth. Pour this mixture into the skillet with the vegetables and cook for 1-2 minutes, stirring continuously, until the sauce thickens.
6. Return the cooked tofu to the skillet and gently toss everything together, ensuring the tofu and vegetables are nicely coated with the sauce.
7. Remove from heat, and garnish with chopped green onions and toasted sesame seeds before serving.
8. Serve this delightful stir fry hot over steamed rice or noodles for a complete meal.