Seared Ginger Garlic Tofu with Roasted Veggie Medley

Ingredients

• 16 oz extra-firm tofu, cubed
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 medium bell peppers, diced
• 2 medium zucchini, diced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp olive oil, for roasting

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, cauliflower, bell peppers, and zucchini with 2 tbsp of olive oil on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   In a medium bowl, combine the cubed tofu, garlic, grated ginger, soy sauce, rice vinegar, sesame oil, and cornstarch. Toss to coat the tofu evenly.