Ingredients:

  • 16 oz extra-firm tofu, drained and pressed
  • 3 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 2 tbsp avocado oil
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp chili garlic sauce
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into thin strips
  • 1 cup snap peas, trimmed
  • 1 large carrot, julienned
  • 2 green onions, sliced

Instructions:

  1. Drain the tofu and use a tofu press or heavy skillet to press for 20 minutes to remove maximum moisture.
  2. Cut the pressed tofu into 1-inch cubes. In a large bowl, toss the cubes with cornstarch and sea salt until evenly coated.
  3. Heat 2 tbsp avocado oil in your skillet over medium high heat for 2 minutes. Add the tofu in a single layer and cook for 3 minutes per side. Wait for a deep golden brown color before flipping. Remove and set aside.
  4. In a small jar, whisk together 0.25 cup low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp toasted sesame oil, and 1 tsp chili garlic sauce.
  5. In the same pan, add the 2 cloves minced garlic and 1 inch grated ginger. Stir constantly for 30 seconds until the scent fills the kitchen.
  6. Toss in 2 cups broccoli florets and 1 large julienned carrot. Cook for 3 minutes, stirring occasionally. The broccoli should turn a vibrant, neon green.
  7. Add 1 sliced red bell pepper and 1 cup snap peas. Stir fry for another 2 minutes until the peppers are slightly charred but still firm.
  8. Add the tofu back into the pan. Pour the sauce over everything and toss rapidly for 1 minute. Watch for the sauce to bubble and thicken into a glossy coating.
  9. Remove from heat immediately. Scatter 2 sliced green onions over the top for a fresh, sharp bite.