Buddha's Delight Stir-Fry

Step 1

Cut tofu into 0.75-inch cubes. Pat dry with paper towels until no moisture clings.

Step 2

Chop broccoli into small florets. Cut snap peas diagonally. Slice carrot thin. Dice bell pepper.

Step 3

Whisk together soy sauce, sesame oil, rice vinegar, garlic, and ginger in a small bowl.

Step 4

Heat 2 tbsp neutral oil in a large wok or 12-inch skillet over medium-high until it shimmers.

Step 5

Add tofu cubes in a single layer. Cook 5 minutes without moving until golden on bottom.

Step 6

Stir and continue cooking 3 minutes more until edges are crispy. Transfer to a plate.

Step 7

Add remaining 1 tbsp oil to the pan. Stir in broccoli, carrot, and snap peas for 3 minutes.

Step 8

Add bell pepper and cook 1 minute until vegetables are tender-crisp and fragrant.

Step 9

Return tofu to the pan. Pour sauce over everything and toss gently for 1 minute to coat.

Step 10

Transfer to a serving bowl. Garnish with sliced scallions if desired. Serve immediately.