Vegetable and Tofu Stir Fry

Ingredients

• Firm tofu (14 ounces, cubed)
• Snow peas (1 cup, trimmed)
• Bell peppers (1 cup, sliced (any color))
• Carrots (1 cup, sliced)
• Broccoli (1 cup, cut into florets)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Vegetable broth (1/4 cup)
• Soy sauce (3 tablespoons)
• Sesame oil (2 tablespoons)
• Cornstarch (1 tablespoon)
• Salt and pepper (to taste)
• Cooked rice or noodles (for serving)

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth until smooth. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add a drizzle of oil and gently add the cubed tofu. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown on all sides. Once cooked, remove the tofu from the skillet and set aside.
3. In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant, being careful not to burn them.
4. Add the broccoli, carrots, bell peppers, and snow peas to the skillet. Stir fry for 3-4 minutes, tossing frequently, until the vegetables are crisp-tender but still vibrant in color.
5. Pour the prepared sauce over the sautéed vegetables and stir well to coat. Cook for an additional 2 minutes, allowing the sauce to thicken and glaze the vegetables.
6. Return the cooked tofu to the skillet and gently toss to combine with the vegetables and sauce. Cook for another minute until everything is heated through.
7. Season with salt and pepper to taste.
8. Serve the vegetable and tofu stir fry over your choice of cooked rice or noodles.
9. Enjoy your delicious and colorful stir fry!