Tofu Stir Fry with Vegetables

Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1/2-inch cubes, toss with 1 tablespoon soy sauce and cornstarch until evenly coated.

In a small bowl, whisk together remaining soy sauce, vegetable broth, honey (or maple syrup), and rice vinegar. Set aside.

Heat avocado oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook for 3–4 minutes per side until golden and lightly crisp. Remove from pan and set aside.

Add sesame oil to the same pan. Stir in broccolini, bell peppers, and snap peas. Cook for 3–4 minutes, stirring often, until vegetables are crisp-tender.

Add garlic and ginger and sauté for about 30 seconds, just until fragrant.

Return tofu to the pan. Pour in the sauce and toss to coat. Cook for 1–2 minutes until the sauce thickens slightly and evenly coats the tofu and vegetables.

Remove from heat and garnish with sesame seeds and green onions if desired. Serve warm.