Ingredients:

  • 14 oz (400 g) firm tofu, drained and pressed
  • 2 tablespoons (30 ml) vegetable oil
  • 1 bell pepper, sliced
  • 1 medium carrot, julienned
  • 1 cup (150 g) snap peas or green beans
  • 3 cloves garlic, minced
  • 1 teaspoon (5 g) fresh ginger, grated
  • 4 green onions, chopped
  • 3 tablespoons (45 ml) soy sauce or tamari for gluten-free
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 g) rice vinegar
  • 1 tablespoon (12 g) brown sugar or maple syrup
  • 1 teaspoon (5 g) cornstarch mixed with 2 tablespoons (30 ml) water (optional for thickening)

Instructions:

  1. Cut the firm tofu into cubes and press to remove excess moisture.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat.
  3. Add tofu to the pan. Sauté until golden brown on all sides, about 8-10 minutes.
  4. Stir in the bell pepper, carrot, and snap peas. Cook for 3-5 minutes until tender-crisp.
  5. Add garlic and ginger; sauté for 1-2 minutes until fragrant.
  6. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, and cornstarch slurry (if using).
  7. Pour the sauce over the stir-fry, stirring to combine. Cook until the sauce thickens slightly, about 2 minutes.
  8. Toss in green onions, and give it a quick stir before serving.