Complex Secret Vegetarian Recipe

Marinate the Tofu In a small bowl, whisk together the soy sauce, balsamic vinegar, maple syrup, garlic, ginger, sesame oil, and red pepper flakes to make the marinade.

2.Cut the tofu into cubes and place it in a shallow dish. Pour the marinade over the tofu and gently toss to coat. Let the tofu marinate for at least 30 minutes, or overnight for maximum flavor.

Prepare the Tofu Remove the tofu from the marinade and pat it dry with paper towels. Toss the tofu cubes in cornstarch to coat all sides.

Cook the Tofu Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy, about 5 minutes per side. Remove the tofu from the skillet and set aside.

Prepare the Stir-Fry In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the bell peppers, zucchini, and sugar snap peas. Stir-fry until the vegetables are crisp-tender, about 5 minutes.

Prepare the Sauce In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup, cornstarch, and water to make the sauce.

Cook the Stir-Fry Pour the sauce into the skillet with the vegetables. Cook, stirring constantly, until the sauce thickens and coats the vegetables, about 2 minutes.

8.Return the tofu to the skillet and toss to coat it with the sauce and vegetables. Cook for an additional 2 minutes, until everything is heated through.

Serve Serve the stir-fry over steamed rice, garnished with sliced green onions and roasted cashews.