Vegetable Stir-Fry with Tofu

Ingredients:

· 1 block (14 oz) firm tofu, pressed and cubed

· 2 tablespoons soy sauce

· 1 tablespoon sesame oil

· 1 tablespoon cornstarch

· 2 tablespoons olive oil

· 2 cloves garlic, minced

· 1 tablespoon fresh ginger, grated

· 1 bell pepper, sliced

· 1 cup snap peas

· 1 cup broccoli florets

· 1 carrot, julienned

· 1/4 cup low-sodium vegetable broth

· Cooked brown rice or quinoa for serving

Instructions:

1. In a bowl, whisk together the soy sauce, sesame oil, and cornstarch. Add the cubed tofu and toss to coat. Let it marinate for 10-15 minutes.

2. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook until golden brown on all sides. Remove the tofu from the skillet and set it aside.

3. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, and sauté for 1-2 minutes, until fragrant.

4. Add the sliced bell pepper, snap peas, broccoli florets, and julienned carrot to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.

5. Return the cooked tofu to the skillet and add the vegetable broth. Cook for an additional 2-3 minutes, or until heated through.

6. Serve the vegetable stir-fry hot, over cooked brown rice or quinoa.