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Tofu & Veggie Stir-Fry
• 14 oz extra-firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tsp sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• Whisk soy sauce, vinegar, sweetener, ginger, and garlic; set aside.
• Heat sesame oil in a wok/skillet; brown tofu 4–5 minutes.
• Add vegetables and stir-fry 3–4 minutes until crisp-tender.
• Pour in sauce; simmer 1 minute, then add cornstarch slurry.
• Cook 1–2 minutes until glossy; serve over rice or noodles.
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