Seared Ginger-Garlic Tofu Stir-Fry with Roasted Vegetable Medley

Ingredients

• 16 oz extra-firm tofu, pressed and cubed
• 2 cups broccoli florets
• 2 medium bell peppers, sliced
• 2 medium zucchini, halved and sliced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cups brown rice, cooked

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with a drizzle of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large skillet or wok, heat 1-2 tsp of olive oil over medium-high heat. Add the pressed and cubed tofu and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides.