Vegetable and Meat-Free Stir Fry

Prepare the Stir Fry Sauce In a small bowl, whisk together soy sauce, oyster sauce, minced garlic, grated ginger, sesame oil, and cornstarch until well combined. Set aside.

Prepare the Vegetables and Tofu Cut the tofu into cubes and pat dry with paper towels to remove excess moisture. Slice the mushrooms, bell peppers, and broccoli into bite-sized pieces. Trim the snap peas. Set aside.

Stir Fry the Vegetables and Tofu Heat a large skillet or wok over medium heat. Add a tablespoon of oil and swirl to coat the pan. Add the onions and carrots, and stir fry for 2-3 minutes until slightly softened. Add the tofu and stir fry for another 2-3 minutes until golden brown. Remove the vegetables and tofu from the pan and set aside.

Stir Fry the Remaining Vegetables Add a bit more oil to the pan if needed. Add the mushrooms, bell peppers, broccoli, and snap peas. Stir fry for 4-5 minutes until the vegetables are crisp-tender.

Combine the Stir Fry Return the cooked onions, carrots, and tofu to the pan with the other vegetables. Pour in the stir fry sauce and toss to coat everything evenly. Cook for an additional 2-3 minutes until the sauce has thickened and the vegetables are fully coated.

Garnish and Serve Sprinkle the stir fry with chopped green onions and toasted sesame seeds. Serve hot with steamed rice or noodles.