Zucchini Noodle Stir-Fry with Tofu

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

2Heat the sesame oil (1 tablespoon) in a large non-stick skillet or wok over medium-high heat.

3Add the tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden brown and slightly crisp. Remove tofu from the pan and set aside.

4In the same pan, add the minced garlic (2 cloves) and grated ginger; sauté for about 30 seconds until fragrant, being careful not to burn.

5Add the sliced red bell pepper (1 small) and snap peas (½ cup) to the pan; stir-fry for 2-3 minutes until vegetables are tender-crisp.

6Add the spiralized zucchini noodles to the pan and toss gently with the vegetables.

7Return the cooked tofu to the pan and pour in the low-sodium soy sauce (2 tablespoons), rice vinegar (1 tablespoon), and chili garlic sauce (1 teaspoon) if using.

8Stir-fry everything together for another 2 minutes until the zucchini noodles are just tender but still have a slight crunch.

9Season with salt and freshly ground black pepper to taste.

10Remove from heat and garnish with chopped green onions (1 tablespoon) and toasted sesame seeds (1 teaspoon).

11Serve immediately for the best texture and flavor.