Zucchini Noodle Stir-Fry with Tofu

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

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

3.Add 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.

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

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

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

7.Return the cooked tofu to the pan and pour in the low-sodium soy sauce, rice vinegar, and chili garlic sauce if using.

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

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

10.Remove from heat and garnish with chopped green onions and toasted sesame seeds.

11.Serve immediately for the best texture and flavor.