Vegetable Stir Fry with Tofu

Ingredients:

• 1 block firm tofu (pressed and cubed)
• 2 tbsp olive oil or sesame oil (for sautéing)
• 1 bell pepper (sliced)
• 1 zucchini (sliced into half-moons)
• 1 cup broccoli florets
• 1 carrot (julienned)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or vegan alternative)
• 1 tsp ginger (minced)
• 2 cloves garlic (minced)
• 1 tbsp hoisin sauce
• 1 tsp sesame seeds (for garnish)
• Cooked rice (for serving)

Instructions:

1. Prepare the tofu:

   • Cut the tofu into small cubes. Pat them dry with a paper towel to remove excess moisture.
   • In the Nutristahl large skillet over medium-high heat, add 1 tbsp of olive or sesame oil and let it heat up.
   • Add the cubed tofu to the skillet and sauté until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.

2. Sauté the veggies:

   • In the same skillet, add another 1 tbsp of oil. Toss in the ginger and garlic, sautéing for about 1 minute until fragrant.
   • Add the bell pepper, zucchini, broccoli, and carrot. Stir frequently, cooking for about 5-6 minutes, until the vegetables are tender but still slightly crisp.

3. Combine tofu and sauces:

   • Once the vegetables are cooked, return the tofu to the skillet. Pour in the soy sauce, oyster sauce, and hoisin sauce. Stir to coat everything evenly.
   • Cook for another 2–3 minutes so the flavors can combine.

4. Garnish and serve:

   • Remove from heat. Sprinkle the stir-fry with sesame seeds for added texture and flavor.
   • Serve hot over cooked rice for a delicious, healthy meal.