tofu stir fry

Ingredients

• 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 2 tablespoons sriracha (or more, to taste)
• 1 tablespoon sesame oil
• Cooked rice, for serving
• Sesame seeds, for garnish

Instructions

1. Press the tofu to remove excess water. Cut into 1-inch cubes.
2. In a bowl, toss the tofu with 2 tablespoons of soy sauce and cornstarch. Let it sit for 10-15 minutes.
3. Heat vegetable oil in a large wok or skillet over medium-high heat.
4. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes.
5. Add the bell peppers, onion, garlic, and ginger to the wok and cook for 3-5 minutes, until slightly softened.
6. Add the broccoli and carrots and cook for another 3-5 minutes, until tender-crisp.
7. Stir in the sriracha and sesame oil. Cook for 1 minute, stirring constantly.
8. Serve immediately over cooked rice. Garnish with sesame seeds.

Notes

• Pressing the tofu is crucial for it to get crispy.
• For a smoother sauce, you can blend a portion of the stir-fry with a little water.
• If you don't have a wok, a large skillet will work fine.
• To prevent sticking, make sure your wok or skillet is properly heated before adding the oil.
• Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.