Spicy Tofu Stir-Fry

Instructions

1. Begin by preparing the tofu. Cut the drained tofu into 1-inch cubes. Place the cubes in a bowl and add 2 tablespoons of soy sauce. Toss gently to coat.
2. Sprinkle the cornstarch over the tofu and toss again. This helps create a crispy exterior when frying.
3. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat (around 375°F). Add the tofu cubes in a single layer. Cook for 4-5 minutes on each side or until golden and crispy. Remove from heat and set aside on a plate lined with paper towels.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the bell pepper, broccoli, and snap peas. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
5. Add the minced garlic and grated ginger to the skillet. Stir-fry for an additional minute until fragrant.
6. While the vegetables are cooking, mix together the sriracha sauce, 2 tablespoons of soy sauce, rice vinegar, and sesame oil in a small bowl.
7. Return the cooked tofu to the skillet. Pour the sauce over the tofu and vegetables. Stir well to coat everything evenly.
8. Cook for another 2 minutes, ensuring everything is heated through and the sauce thickens slightly.
9. Remove the skillet from heat and garnish with sliced green onions and sesame seeds before serving.