Ingredients

• firm tofu - 400 grams
• bell pepper - 1, sliced
• broccoli florets - 2 cups
• carrot - 1, julienned
• snap peas - 1 cup
• soy sauce - 3 tablespoons
• garlic - 2 cloves, minced
• ginger - 1 teaspoon, grated
• sesame oil - 2 tablespoons
• green onions - 2, chopped
• sesame seeds - 1 tablespoon

Instructions

1. 1.

   Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

2. 2.

   Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat.

3. 3.

   Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.

4. 4.

   In the same pan, add the remaining sesame oil. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

5. 5.

   Add the sliced bell pepper, broccoli florets, julienned carrot, and snap peas. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

6. 6.

   Return the cooked tofu to the pan and pour in the soy sauce. Toss everything together to combine and heat through.

7. 7.

   Remove from heat and garnish with chopped green onions and sesame seeds before serving.