Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp avocado oil
  • 1/4 tsp salt
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp tamari
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp liquid monk fruit sweetener
  • 1/4 tsp red pepper flakes

Instructions:

  1. Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object on top for 20 minutes. Cut into 1-inch cubes and pat dry.
  2. Heat 2 tbsp of avocado oil in a wok over medium-high heat. Sear tofu cubes in a single layer for 3-4 minutes per side until golden-brown. Remove and set aside.
  3. In the same pan, add broccoli and stir-fry for 3 minutes. Add bell peppers and snap peas, stir-frying for another 2-3 minutes until vivid but crisp.
  4. Stir in the minced garlic and grated ginger for the final 30 seconds until fragrant.
  5. Return the seared tofu to the pan and pour over the whisked mixture of tamari, rice vinegar, sesame oil, monk fruit sweetener, and red pepper flakes. Toss until glazed.