1½ lbs mixed vegetables (broccoli, snow peas, red bell pepper, mushroom or any of your fave veggie), cut into bite-sized pieces
Sauce
¼ cup honey
3 tbsp soy sauce
1 tbsp or more of Asian chili-garlic sauce
1 tbsp grated fresh ginger
1 tsp cornstarch
Instructions
Place tofu on paper towel-lined plate and let drain for 15 minutes. In a bowl, whisk together ingredients for sauce. Set aside.
Spread ½ cup cornstarch in shallow dish. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess.
Heat oil in 12-inch non-stick skillet over medium heat. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels.
Pour off all but 1 tablespoon oil from skillet. Add mixed vegetables and cook until softened, about 5 minutes. Add tofu, then stir in honey mixture and cook until slightly thickened, 1 to 2 minutes.
Serve and enjoy!
Notes
Recipe source: America’s Test Kitchen: The Best Simple Recipes.
Recipe by Salu Salo Recipes at https://salu-salo.com/vegetable-stir-fry-sweet-spicy-tofu/