Tofu Stir Fry

4 servings

Crispy pan-fried tofu tossed with broccolini and red pepper in a savory soy-ginger sauce, finished with sesame seeds.

60 ml reduced-sodium soy sauce (or gluten-free soy sauce, for the sauce)	Whisk sauce, set aside				Return tofu & sauce, toss, cook 1–2 min	Top with sesame seeds
60 ml reduced-sodium vegetable broth
1 tablespoon honey (or brown sugar for vegan)
450 g super firm tofu, drained and pressed, cut into 1/2-inch cubes	Season tofu with soy sauce	Toss tofu with cornstarch	Fry tofu in oil, crispy all sides, 3–4 min per side	Remove tofu, set aside
1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce, for the tofu)
2 tablespoons cornstarch or arrowroot powder
1 tablespoon neutral oil (such as grapeseed or canola)
1 tablespoon sesame oil	Sauté pepper & broccolini in sesame oil, 5 min	Add garlic & ginger, cook 30–60 sec
1 red bell pepper, diced 1/2 inch
1 small bunch broccolini, chopped into 1-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon sesame seeds, toasted

Read left to right — each column combines what's behind it.