Vegetable Stir-Fry with Tofu

This Vegetable Stir-Fry with Tofu is a vibrant and healthy dish that combines a medley of fresh vegetables with crispy tofu, all tossed in a savory and slightly sweet sauce. The dish is quick to prepare, making it perfect for a weeknight dinner. The balance of textures from the crunchy vegetables and the soft tofu, along with a hint of ginger and garlic, creates a delightful experience. It's not only satisfying but also vegan and gluten-free, catering to various dietary needs.

Ingredients:

• 14 oz firm tofu, cubed
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a bowl, toss the tofu cubes with soy sauce and cornstarch until evenly coated.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and fry until golden brown on all sides. Remove and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
5. Add the bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
6. Return the tofu to the skillet and add hoisin sauce, sesame oil, and rice vinegar. Toss everything together until well coated and heated through.
7. Serve hot, garnished with sesame seeds and chopped green onions.