Crispy tofu, broccoli, and snap peas tossed in a flavorful teriyaki sauce for a quick, healthy meal.
# What You Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
→ Vegetables
04 - 1 medium head broccoli, cut into florets (approximately 10 oz)
05 - 5 oz snap peas, trimmed
06 - 1 red bell pepper, sliced
07 - 2 spring onions, sliced
→ Teriyaki Sauce
08 - 1/4 cup soy sauce or tamari for gluten-free
09 - 2 tablespoons maple syrup or honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sesame oil
12 - 1 tablespoon fresh ginger, grated
13 - 2 garlic cloves, minced
14 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
→ Garnish
15 - 1 tablespoon sesame seeds
16 - Fresh cilantro or green onion, chopped
17 - Lime wedges
# How To Make It:
01 - Cut tofu into 3/4 inch cubes and toss evenly with 2 tablespoons cornstarch until fully coated.
02 - Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and fry for 8 to 10 minutes, turning frequently to brown all sides until crispy. Transfer to a plate.
03 - In the same skillet, add broccoli florets, snap peas, and red bell pepper. Stir-fry for 3 to 4 minutes until tender but still crisp.
04 - While vegetables cook, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a bowl.
05 - Return crispy tofu to the pan with vegetables. Pour teriyaki sauce over and bring to a simmer.
06 - Stir in cornstarch slurry and cook for 1 to 2 minutes until sauce thickens and evenly coats tofu and vegetables.
07 - Remove from heat, garnish with sesame seeds, spring onions, and fresh herbs if desired. Serve hot with steamed rice or noodles.
