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Baked Tofu Stir-Fry

"Extra-company baked tofu and stir-fried vegetables in a soy-ginger sauce. Serve over rice or noodles."

Ingredients :

1 (12 ounce) bundle more-organization tofu, cubed
6 tablespoons soy sauce
2 tablespoons grated clean ginger
1 tablespoon sesame oil, divided
2 teaspoons honey
2 teaspoons rice wine vinegar
1 teaspoon minced garlic
1 cup frozen sugar snap peas
1 cup shredded carrots
1 cup fresh bean sprouts
1 bell pepper, reduce into strips
6 inexperienced onions, chopped

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Preheat the oven to 400 levels F (2 hundred ranges C). Line a baking sheet with aluminum foil; spread tofu on pinnacle.
Mix soy sauce, ginger, 1 teaspoon sesame oil, honey, rice wine vinegar, and garlic together in a bowl. Pour half of the mixture over the tofu.
Bake tofu inside the preheated oven till evenly browned, approximately half-hour.
Heat 1 teaspoon sesame oil in a massive skillet or wok after 15 minutes of baking time. Add sugar snap peas and carrots; stir-fry until slightly softened, approximately five minutes. Transfer to a plate. Heat final 1 teaspoon sesame oil in the skillet. Add bean sprouts, bell pepper, and green onions; stir-fry till barely softened, approximately five minutes.
Return sugar snap peas and carrots to the skillets. Add final soy sauce combination. Stir-fry till flavors combine, approximately five minutes more. Mix in tofu cautiously.

Notes :

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