Crispy Tofu with Asian Vegetables Stir-Fry

Ingredients

• 400 grams tofu
• 2 tablespoons cornstarch
• 4 tablespoons olive oil
• 200 grams broccoli
• 200 grams bell pepper
• 200 grams sugar snap peas
• 2 cloves garlic
• 1 tablespoon grated fresh ginger
• 4 tablespoons soy sauce
• 1 teaspoon sesame oil
•  Salt to taste

Instructions

1. 1 Cut the tofu into cubes and pat them dry with paper towels.
2. 2 Place the tofu in a bowl and add the cornstarch. Toss gently to coat all the tofu.
3. 3 Heat the olive oil in a wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. Remove from the pan and set aside.
4. 4 In the same pan, add the broccoli, bell pepper, and sugar snap peas. Cook for 5 to 7 minutes, or until they just begin to soften.
5. 5 Press the garlic and ginger into the pan and cook for another minute.
6. 6 Add the tofu back to the pan and stir in the soy sauce and sesame oil.
7. 7 Taste and add salt if needed. Serve immediately. Enjoy!