Vegetable and Tofu Stir Fry

Ingredients

• Cooked rice or noodles - For serving
• Salt and pepper - To taste
• Vegetable broth - 1/2 cup
• Cornstarch - 1 tablespoon
• Sesame oil - 1 tablespoon
• Soy sauce - 3 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Snow peas - 1 cup
• Bell peppers - 2, sliced
• Carrots - 2, sliced
• Broccoli - 2 cups, florets
• Firm tofu - 1 block, cubed

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and vegetable broth. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add a drizzle of oil and tofu cubes. Cook until golden brown on all sides. Remove tofu from the skillet and set aside.
3. In the same skillet, add garlic and ginger. Cook for 1 minute until fragrant.
4. Add broccoli, carrots, bell peppers, and snow peas to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
5. Pour the sauce over the vegetables and stir to coat. Cook for an additional 2 minutes until the sauce thickens.
6. Add the cooked tofu back to the skillet and toss to combine with the vegetables and sauce. Cook for another minute to heat through.
7. Season with salt and pepper to taste.
8. Serve the vegetable and tofu stir fry over cooked rice or noodles.
9. Enjoy!