Sesame-Ginger Stir-Fried Vegetables with Crispy Tofu

Begin by cooking 1 cup of brown rice according to package instructions (typically 2 cups water to 1 cup rice, simmered for about 40-45 minutes).

Press the 14 oz block of tofu between paper towels and place under a heavy object for 15 minutes to remove excess moisture.

While the tofu is pressing, prepare the vegetables: slice 1 red bell pepper into thin strips, cut 2 cups of broccoli into bite-sized florets, julienne 2 medium carrots, trim 1 cup of snow peas, and slice 8 oz of shiitake mushrooms.

Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Slice 3 green onions, separating the white and green parts.

In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 2 teaspoons of honey, 1/4 cup of vegetable broth, and 1/4 teaspoon of red pepper flakes to make the sauce.

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

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

In the same wok, add 1 tablespoon of sesame oil. Add the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.

Add the broccoli and carrots first, stir-frying for 3 minutes. Then add bell peppers and mushrooms, cooking for another 2 minutes.

Add the snow peas and stir-fry for 1 minute more. The vegetables should be crisp-tender.

Pour the sauce mixture into the wok and bring to a simmer. Cook for 2 minutes until slightly thickened.

Return the crispy tofu to the wok and gently toss to coat with the sauce. Cook for 1 minute more to heat through.

Sprinkle with 1 tablespoon of sesame seeds and the green parts of the green onions.

Serve the stir-fry over the cooked brown rice.