Ingredients (Serves 2–3)

• 1 block (14 oz / 400 g) extra-firm tofu, pressed & cubed
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 small carrot, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 green onions (reserve tops for garnish)
• 2 tbsp sesame oil (or avocado oil)

For the sauce:

• 3 tbsp low-sodium soy sauce (or tamari)
• 2 tbsp rice vinegar or lime juice
• 1 tbsp maple syrup or honey
• 1 tbsp toasted sesame oil
• 1 tsp cornstarch mixed w/ 2 tbsp water
• Optional: chili flakes or sriracha

To serve:

• 2 cups cooked brown rice or quinoa
• Toasted sesame seeds

Instructions

1. Press & prepare tofu: press for 15 min, cut into 1-inch cubes.
2. Cook tofu: pan-fry in 1 tbsp sesame oil until golden (8–10 min). Remove & set aside.
3. Sauté veggies: add remaining oil, cook garlic, ginger, broccoli & carrots (3–4 min). Add bell pepper (2 min).
4. Add sauce + tofu: whisk sauce, stir into pan with tofu, simmer until thickened (2 min).
5. Serve: spoon over rice or quinoa. Garnish with sesame seeds & green onions.

Nutrition Highlights (approx. per serving)