Recipe // Tofu Veggie Stir Fry

Ingredients:

→ 1 block (14 oz) Firm Tofu, pressed and cubed

→ 2 cups Mixed Vegetables (e.g., Bell Peppers, Broccoli, Carrots)

→ 2 tablespoons Tamari Sauce

→ 1 tablespoon Sesame Oil

→ 1 tablespoon Olive Oil

→ 2 cloves Garlic, minced

→ 1 teaspoon Fresh Ginger, grated

→ 1 tablespoon Chili Powder

→ 1 tablespoon Garlic Powder

→ 1 tablespoon Onion Powder

→ 1 tablespoon Cornstarch

→ 2 tablespoons Water

→ Cooked Long Grain White Rice or Rigatoni Pasta, for serving

→ Optional toppings: Sesame Seeds, Green Onions

Directions:

→ In a small bowl, mix cornstarch and water to create a slurry; set aside.

→ Heat olive oil in a large skillet over medium-high heat. Add cubed tofu, chili powder, garlic powder and onion powder and cook until all sides are golden brown. Remove tofu and set aside.

→ In the same skillet, add sesame oil. Add minced garlic and grated ginger; sauté until fragrant.

→ Add mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.

→ Return tofu to the skillet. Add soy sauce and the cornstarch slurry; stir well to combine.

→ Cook for another 2 minutes until the sauce thickens.

→ Serve over cooked rice or pasta, garnished with sesame seeds and green onions if desired.