Buddha's Delight Stir-Fry

Ingredients

• 14 oz firm tofu, drained
• 3 cups mixed vegetables (broccoli florets, snap peas, carrot, bell pepper)
• 3 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 3 tbsp neutral oil
• 2 stalks scallions, sliced (optional garnish)

Instructions

1. 1

   Cut tofu into 0.75-inch cubes. Pat dry with paper towels until no moisture clings.

2. 2

   Chop broccoli into small florets. Cut snap peas diagonally. Slice carrot thin. Dice bell pepper.

3. 3

   Whisk together soy sauce, sesame oil, rice vinegar, garlic, and ginger in a small bowl.

4. 4

   Heat 2 tbsp neutral oil in a large wok or 12-inch skillet over medium-high until it shimmers.

5. 5

   Add tofu cubes in a single layer. Cook 5 minutes without moving until golden on bottom.

6. 6

   Stir and continue cooking 3 minutes more until edges are crispy. Transfer to a plate.

7. 7

   Add remaining 1 tbsp oil to the pan. Stir in broccoli, carrot, and snap peas for 3 minutes.

8. 8

   Add bell pepper and cook 1 minute until vegetables are tender-crisp and fragrant.

9. 9

   Return tofu to the pan. Pour sauce over everything and toss gently for 1 minute to coat.

10. 10

    Transfer to a serving bowl. Garnish with sliced scallions if desired. Serve immediately.

Tools you’ll need

• large wok or 12-inch skillet
• cutting board
• sharp knife
• paper towels
• small bowl
• whisk
• wooden spoon or spatula

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