Stir-Fried Tofu and Vegetables with Sesame

1.Press the tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.

2.Toss the tofu cubes gently with cornstarch until evenly coated; this will help achieve a crispy texture when frying.

3.Heat 2 tablespoons of sesame oil in a large non-stick skillet or wok over medium-high heat.

4.Add the tofu cubes in a single layer and cook without stirring for 3-4 minutes until the bottoms are golden and crisp.

5.Carefully flip the tofu cubes and cook for another 3-4 minutes until all sides are golden. Remove tofu from the skillet and set aside.

6.In the same skillet, add the remaining 1 tablespoon of sesame oil.

7.Add minced garlic and ginger; sauté for 30 seconds until fragrant, stirring constantly to prevent burning.

8.Add the sliced red bell pepper, julienned carrot, broccoli florets, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.

9.In a small bowl, whisk together gluten-free tamari sauce, rice vinegar, and honey (or maple syrup).

10.Return the crispy tofu to the skillet with the vegetables, pour the sauce mixture over, and toss gently to combine and heat through for 1-2 minutes.

11.Season with salt and freshly ground black pepper to taste.

12.Remove from heat and sprinkle with sliced green onions and toasted sesame seeds before serving.