Ginger-Soy Glazed Tofu Stir-Fry

Press the 16 oz of tofu between paper towels with a heavy object for 15 minutes to remove excess moisture. Meanwhile, cook 2 cups of brown rice according to package instructions.

Cut the pressed tofu into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 2 tbsp minced fresh ginger, 3 minced garlic cloves, and 1/2 tsp red chili flakes to make the sauce.

Slice 1 medium red bell pepper into thin strips, julienne 2 medium carrots, and chop 4 stalks of green onions (reserve some for garnish).

Heat 1 tbsp sesame oil in a large wok or non-stick skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden and crispy. Remove and set aside.

In the same pan, add the remaining 1 tbsp sesame oil. Add broccoli florets and carrots, stir-fry for 3 minutes.

Add red bell pepper and snap peas, stir-fry for another 2 minutes until vegetables are crisp-tender.

Return the tofu to the pan, pour in the sauce, and toss everything together. Cook for 2 minutes until the sauce thickens and coats everything evenly.

Serve the stir-fry over brown rice, garnish with sliced green onions and 1 tbsp sesame seeds.