Stir-Fried Tofu with Bell Peppers and Soy-Ginger Sauce

A quick, savory stir-fry featuring crispy tofu, colorful bell peppers, and a tangy soy-ginger sauce that’s perfect over rice.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 8 oz, pressed and cubed firm tofu
• 2 tbsp vegetable oil
• 1, sliced red bell pepper
• 1, sliced green bell pepper
• 3 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch
• 1/4 cup water
• 2 tbsp sesame seeds

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat, add 8 oz cubed tofu, and cook for 5 minutes until golden brown on all sides, then set aside.
2. Step 2: In the same skillet, add 1 sliced red bell pepper and 1 sliced green bell pepper, and stir-fry for 3 minutes until crisp-tender.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, and cook for 1 minute until fragrant.
4. Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water, then pour into the skillet and bring to a simmer, stirring until thickened (about 2 minutes).
5. Step 5: Add the cooked tofu back to the skillet, toss to coat, and cook for 2 more minutes until heated through.
6. Step 6: Garnish with 2 tbsp sesame seeds before serving.