Vegetable Stir-Fry with Tofu

Use a variety of colorful vegetables like bell peppers, broccoli, and carrots. Add in cubes of tofu for protein, and stir-fry everything with your sauce. Serve over a bed of brown rice or quinoa for a complete meal.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cut into cubes

• 2 tablespoons vegetable oil, divided

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup snap peas

• 1 carrot, julienned

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1/2 cup "The Saucy Bean Stir-Fry Sauce"

• Salt and pepper, to taste

• Optional: sesame seeds, green onions for garnish

Instructions:

1. Prepare the Tofu:

• Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

• Add the tofu cubes and fry until all sides are golden brown, approximately 5-7 minutes.

• Remove the tofu from the pan and set aside.

1. Stir-Fry the Vegetables:

• In the same pan, add the remaining tablespoon of oil.

• Stir in the onion, garlic, and ginger, and sauté for about 2 minutes or until the onion becomes translucent.

• Add the broccoli, bell peppers, snap peas, and carrot. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp.

1. Combine Tofu and Vegetables:

• Return the tofu to the pan with the vegetables.

• Pour "The Saucy Bean Stir-Fry Sauce" over the tofu and vegetables. Gently stir to combine, ensuring that everything is evenly coated with the sauce.

• Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally.

1. Serve:

• Remove from heat and transfer to a serving dish.

• Garnish with sesame seeds and sliced green onions, if desired.

• Serve hot with a side of steamed rice or noodles.