Ingredients:

  • 14 oz (400g) firm tofu, drained and pressed
  • 2 tbsp (30ml) sesame oil, divided
  • 1 red bell pepper, sliced
  • 1 cup (150g) broccoli florets
  • 1 cup (100g) sugar snap peas
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • ¼ cup (60ml) soy sauce (or tamari for gluten-free)
  • 1 tbsp (15ml) rice vinegar
  • 2 tsp (10g) cornstarch mixed with 2 tbsp (30ml) water
  • Sesame seeds for garnish
  • Fresh coriander (cilantro) leaves for garnish

Instructions:

  1. Cut the pressed tofu into bite-sized cubes.
  2. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add tofu and cook until golden brown on all sides, about 8-10 minutes. Remove from pan and set aside.
  3. In the same pan, add remaining sesame oil, garlic, and ginger. Sauté until fragrant, about 1 minute.
  4. Stir in the bell pepper, broccoli, and snap peas. Cook for 3-4 minutes until tender-crisp.
  5. Return the tofu to the pan and pour in soy sauce and rice vinegar. Stir well to combine.
  6. Pour in the cornstarch mixture. Stir until the sauce thickens, about 1-2 minutes.
  7. Remove from heat and garnish with green onions, sesame seeds, and coriander. Serve warm.