Tofu and Vegetable Stir Fry

Ingredients

• Sesame seeds (1 tablespoon (for garnish))
• Green onions (2, sliced (for garnish))
• Cooked rice (4 cups, for serving)
• Salt and pepper (to taste)
• Vegetable broth (1/2 cup)
• Cornstarch (1 tablespoon)
• Sesame oil (1 tablespoon)
• Soy sauce (3 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Snow peas (1 cup)
• Bell peppers (2, sliced)
• Carrots (2, sliced)
• Broccoli (2 cups, florets)
• Firm tofu (1 block, cubed)

Instructions

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a large skillet or wok, heat the sesame oil over medium-high heat.
3. Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
4. In the same skillet, add the garlic and ginger. Cook for 1 minute until fragrant.
5. Add the broccoli, carrots, bell peppers, and snow peas. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
6. In a small bowl, whisk together the soy sauce, cornstarch, and vegetable broth.
7. Pour the sauce over the vegetables in the skillet and cook for 2-3 minutes until the sauce thickens.
8. Add the cooked tofu back to the skillet and toss to coat it with the sauce and vegetables.
9. Season with salt and pepper to taste.
10. Serve the tofu and vegetable stir fry over cooked rice.
11. Garnish with sliced green onions and sesame seeds.