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Tofu stir-fry recipe

How to make Tofu stir-fry ?

#	Ingredients
1.	1 block of firm tofu, pressed and diced
2.	2 tbsp vegetable oil
3.	2 garlic cloves, minced
4.	1 inch piece of ginger, peeled and grated
5.	1 red bell pepper, sliced
6.	1 yellow onion, sliced
7.	1 cup sliced mushrooms
8.	2 cups broccoli florets
9.	1/4 cup soy sauce
10.	1 tbsp agave nectar or other sweetener
11.	1 tbsp cornstarch
12.	Cooked rice, for serving

#	Steps
1.	Press the tofu to remove excess water and cut it into small cubes.
2.	In a small bowl, whisk together the soy sauce, agave nectar, and cornstarch. Set aside.
3.	In a large wok or skillet, heat the oil over medium-high heat. Add the garlic and ginger and cook for 30 seconds.
4.	Add the red pepper, onion, mushrooms, and broccoli to the pan and stir-fry for 5-7 minutes, until the vegetables are tender.
5.	Add the tofu to the pan and stir-fry for 2-3 minutes, until it begins to brown.
6.	Pour the soy sauce mixture over the vegetables and tofu and stir to combine. Cook for another 1-2 minutes, until the sauce thickens.
7.	Serve the tofu stir-fry over cooked rice and enjoy!

Tips:

To make the tofu extra crispy, you can bake it in the oven instead of pan-frying it. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the seasoned tofu cubes in a single layer and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
You can customize the vegetables in this stir-fry to your liking. Try using carrots, zucchini, mushrooms, or bok choy for different flavors and textures.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop before serving.