Tofu & Vegetables Stir-Fry

Directions

In a bowl, add the tofu cubes, 1 tablespoon soy sauce, ½ tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and red pepper flakes to taste.

Toss gently until all the tofu cubes are well coated. Let sit for half an hour if needed.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot.

Add the tofu cubes, stirring occasionally, and cook until browned, about 5 minutes.

Transfer tofu onto a plate. Set aside.

Meanwhile whisk together the remaining soy sauce, vinegar, sesame oil, cornstarch, red pepper flakes, and sugar until well combined. Set aside.

Add the remaining oil into the skillet or wok.

Add the garlic, ginger and scallions, stirring frequently, and cook until very fragrant, about 50 seconds to 1 minute.

Add the mushrooms, stirring often, and cook until the mushrooms are soft and half of the water is evaporated, about 5 minutes.

Stir in the bell pepper and bok choy, and cook for another 3 minutes.

Add the sugar snap peas, and cook for 1 minute.

Return the tofu cubes to the pan, and poured the sauce over.

Stir until well coated and heated through, 1 minute.

Serve over rice or noodles.