Teriyaki Tofu Stir Fry Healthy and Flavorful Delight

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 unit red bell pepper, sliced
• 1 unit yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 unit green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 0.25 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 unit sesame seeds for garnish
• 1 unit cooked rice or quinoa for serving

Instructions

1. Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy pan on top for about 15 minutes. Cut the pressed tofu into 1-inch cubes.
2. In a bowl, toss the cubed tofu with cornstarch until evenly coated. This will give the tofu a nice crispy texture once cooked.
3. In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden and crispy. Remove the tofu from the pan and set it aside.
4. In the same skillet, add the sliced red and yellow bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables for 4-5 minutes, until they are bright and tender-crisp.
5. Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.
6. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and sesame oil. Pour this sauce over the vegetables in the skillet and let it simmer for 1-2 minutes.
7. Return the crispy tofu to the skillet, gently tossing everything until the tofu is coated with the sauce and heated through.
8. Serve the stir-fry over cooked rice or quinoa and garnish with chopped green onions and sesame seeds.