Savory Tofu Stir-Fry with Colorful Veggies

1.Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 10 minutes.

2.Once pressed, cut the tofu into bite-sized cubes.

3.In a large bowl, combine the soy sauce, sesame oil, salt, and pepper. Add the tofu cubes and gently toss to coat. Let it marinate for about 5 minutes.

4.While the tofu is marinating, prepare the vegetables: slice the bell peppers, chop the broccoli, julienne the carrot, and trim the snap peas.

5.Heat a large non-stick skillet or wok over medium-high heat. Add the marinated tofu and cook for about 5-7 minutes, turning occasionally until golden brown on all sides. Remove the tofu from the skillet and set aside.

6.In the same skillet, add a little more sesame oil if needed, then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

7.Add the sliced bell peppers, broccoli, snap peas, and carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

8.In a small bowl, mix the cornstarch and water to create a slurry. Pour this into the skillet with the vegetables and stir well to combine, allowing the sauce to thicken slightly.

9.Return the cooked tofu to the skillet and toss everything together to combine. Cook for an additional 1-2 minutes to heat through.

10.Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot.