Tangy Tofu & Veggie Stir-fry

How to make it

1. 1

   Press the tofu block for at least 15 minutes to remove excess water, then cut it into bite-sized cubes.

2. 2

   Heat a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown and slightly crispy on all sides. Remove the tofu from the pan and set aside.

3. 3

   Add the sliced bell peppers to the same skillet. Stir fry for 3-4 minutes until they are tender-crisp.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Return the cooked tofu to the pan with the bell peppers. Pour in the soy sauce and rice vinegar, tossing everything gently to coat. Cook for 2-3 minutes more until the sauce slightly thickens and everything is heated through.

6. 6

   Serve immediately, perhaps over rice or noodles.