Ingredients

• firm tofu - 14 oz
• broccoli florets - 2 cups
• bell pepper - 1, sliced
• carrot - 1, julienned
• snap peas - 1 cup
• soy sauce - 3 tablespoons
• sesame oil - 2 tablespoons
• garlic - 2 cloves, minced
• ginger - 1 teaspoon, grated
• green onions - 2, chopped
• sesame seeds - 1 tablespoon

Instructions

1. 1.

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

2. 2.

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

3. 3.

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

4. 4.

   In the same pan, add garlic and ginger, sautéing for about 30 seconds.

5. 5.

   Add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 4-5 minutes until tender-crisp.

6. 6.

   Return the tofu to the pan, and pour in the soy sauce. Stir to combine and heat through.

7. 7.

   Remove from heat and garnish with green onions and sesame seeds.

8. 8.

   Serve hot over rice or noodles.