# What You'll Need:
→ Tofu and Sauce
01 - 14 ounces firm tofu, drained and cut into cubes
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon rice vinegar or freshly squeezed lime juice
04 - 1 tablespoon freshly grated ginger
05 - 1 garlic clove, finely minced
06 - 1 teaspoon toasted sesame oil (optional)
07 - 1 teaspoon honey or pure maple syrup
→ Vegetables
08 - 1 cup broccoli florets
09 - 1 cup bell pepper, sliced
10 - 1 cup carrot, julienned
→ Stir-Fry Base
11 - 1 tablespoon neutral oil for frying
12 - 2 green onions, sliced (optional for garnish)
13 - 1 tablespoon sesame seeds (optional for garnish)
# Steps to Follow:
01 - In a medium bowl, whisk together soy sauce, rice vinegar or lime juice, grated ginger, minced garlic, sesame oil, and honey or maple syrup. Add the tofu cubes, gently toss to coat, and allow to marinate for 5 minutes.
02 - Heat oil in a wok or deep skillet over medium-high heat. Remove tofu from marinade, reserving sauce. Add tofu to the pan in a single layer and cook, turning occasionally, until all sides are golden brown.
03 - Add broccoli, bell pepper, and carrots to the pan. Stir-fry for 3 to 4 minutes, until vegetables are vibrant and just tender.
04 - Return tofu to the pan. Pour in the reserved sauce and stir well. Cook for 2 to 3 minutes more, allowing the sauce to thicken and coat all ingredients evenly.
05 - Transfer stir-fry to plates. Garnish with sliced green onions and sesame seeds if desired. Serve hot.
