Ingredients

• 400 g organic tofu (firm or extra-firm)
• 2 tbsp sesame oil (divided)
• 1 medium head of broccoli, cut into florets
• 2 bell peppers (any color), sliced
• 150 g snap peas, trimmed
• 2 medium carrots, thinly sliced or julienned
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 60 ml soy sauce (low-sodium, if preferred)
• 1 tbsp maple syrup or agave (optional, for sweetness)
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
• Sesame seeds and chopped green onions (for garnish)

How to:

1. Press the tofu:

   • Drain the tofu and press it to remove excess water. Wrap it in a clean kitchen towel and place a heavy object on top for 10–15 minutes.
     
     

2. Cut and prepare:

   • Slice the pressed tofu into cubes or strips.
   • Prepare all the vegetables and set them aside.
     
     

3. Cook the tofu:

   • Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
   • Add the tofu and cook until golden brown and crispy on all sides (about 5–7 minutes). Remove the tofu from the skillet and set aside.
     
     

4. Sauté the vegetables:
   

   • In the same skillet, add the remaining 1 tbsp sesame oil.
   • Add the garlic and ginger, stirring for 30 seconds until fragrant.
   • Add the broccoli, bell peppers, carrots, and snap peas. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.

5. Make the sauce:

   • In a small bowl, mix soy sauce, maple syrup (if using), and the cornstarch slurry (if desired for a thicker sauce).

6. Combine and cook:

   • Return the tofu to the skillet with the vegetables.
   • Pour the sauce over everything and toss to coat evenly. Cook for another 2–3 minutes, allowing the flavors to meld.

7. Serve and garnish:

   • Transfer the stir-fry to serving plates or bowls. Garnish with sesame seeds and chopped green onions.

Serving Suggestions:

• Serve over steamed rice, quinoa, or noodles for a complete meal.

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