Vegetable Stir-Fry with Tofu

• •15 oz extra-firm tofu, pressed and cubed into 1-inch pieces
• •2 tablespoon vegetable oil, divided
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 cup broccoli florets
• •1 cup carrots, thinly sliced on the bias
• •1 large red bell pepper, cored, seeded, and sliced
• •1 cup cremini mushrooms, sliced
• •1 cup snow peas, trimmed
• •0.3 cup low-sodium soy sauce
• •0.3 cup vegetable broth
• •2 tablespoon rice vinegar
• •1 tablespoon light brown sugar
• •1 teaspoon toasted sesame oil
• •1 tablespoon cornstarch
• •2 tablespoon cold water
• •2 green onions, sliced for garnish
• •1 tablespoon toasted sesame seeds, for garnish

Instructions

1. 1

   **Prepare the Tofu:** If not already pressed, press the extra-firm tofu for at least 20-30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the wok and set aside.

2. 2

   **Prepare the Sauce:** In a small bowl, whisk together the soy sauce, vegetable broth, rice vinegar, light brown sugar, and toasted sesame oil. In a separate tiny bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Set both aside.

3. 3

   **Stir-Fry Aromatics and Vegetables:** Add the remaining 1 tablespoon of vegetable oil to the wok over high heat. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.

4. 4

   Add the broccoli florets and sliced carrots to the wok. Stir-fry for 2-3 minutes until they start to become tender-crisp. Add the sliced red bell pepper and sliced cremini mushrooms. Continue to stir-fry for another 2-3 minutes.

5. 5

   Add the snow peas to the wok and stir-fry for 1 minute until bright green and slightly tender.

6. 6

   **Combine and Finish:** Give the prepared sauce a quick whisk, then pour it into the wok over the vegetables. Bring to a simmer. Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. This should take about 30-60 seconds.

7. 7

   Return the crispy tofu to the wok and gently toss to coat everything evenly with the sauce. Cook for another minute to heat the tofu through.

8. 8

   **Serve:** Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles, if desired.

Chef's Tips

• 💡**Pressing Tofu is Key:** Don't skip pressing the tofu! Removing excess water ensures it gets wonderfully crispy when cooked and absorbs the sauce better. You can use a tofu press or wrap it in paper towels and place a heavy object on top.
• 💡**Mise en Place:** Have all your vegetables chopped and sauce ingredients measured before you start cooking. Stir-frying is a very fast process, and you won't have time to chop mid-cook.
• 💡**High Heat for Stir-Frying:** Use a large wok or skillet and keep the heat high. This allows the vegetables to cook quickly and retain their crisp texture without becoming soggy. Don't overcrowd the pan; if necessary, cook vegetables in batches.
• 💡**Adjust to Taste:** Feel free to adjust the sweetness, saltiness, or spiciness of the sauce to your preference. A pinch of red pepper flakes can add a nice kick.