Tofu Stir-Fry with Vegetables

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes (optional)
• Cooked rice, for serving

Instructions

1. 1Toss the cubed tofu with cornstarch until lightly coated on all sides.
2. 2Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat and fry the tofu for 6 to 8 minutes, turning occasionally, until golden and crisp on most sides; remove and set aside.
3. 3Add the remaining oil to the pan and stir-fry the broccoli, bell pepper, and carrot for 3 to 4 minutes until crisp-tender.
4. 4Add the garlic and ginger and cook for 30 seconds until fragrant.
5. 5Whisk together the soy sauce, rice vinegar, brown sugar, and red pepper flakes, then pour into the pan.
6. 6Return the tofu to the pan and toss everything together, letting the sauce simmer for 1 to 2 minutes until slightly thickened and glossy.
7. 7Serve hot over cooked rice.

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