Press the tofu, then cut it into bite-sized cubes. Cook in a lightly oiled skillet over medium-high heat until golden and crispy on all sides. Transfer to a plate. You can also use my Tofu recipe with or without sauce. 1 recipe crispy pan fried tofu
Whisk together all of the stir-fry sauce ingredients in a small bowl and set aside.
3 tablespoon room temp water, 3 tablespoon low sodium gluten free soy sauce, 1 tablespoon maple syrup, 2 teaspoon sesame oil, 1 tablespoon cornstarch, 2 teaspoon white rice vinegar
Heat olive oil in a large skillet or wok over medium-high heat. Sauté the onion for 1–2 minutes, then add the garlic and mushrooms. Cook for another 2–3 minutes.
2-3 tablespoon olive oil, ½ of a medium brown onion, 2 medium to large garlic cloves, ½ of a bell pepper, 8 oz Shimeji mushrooms
Add the broccoli, snow peas, and bell pepper. Season lightly with salt and black pepper and stir-fry for 3–4 minutes until crisp-tender.
½ cup snow peas, ½ cup broccoli florets, 1 pinch of salt, Black pepper to taste
Return the tofu to the pan and pour in the stir-fry sauce. Toss everything together and cook for 1–2 minutes, or until the sauce thickens and evenly coats the tofu and vegetables.
Lime wedges for serving
Finish with fresh lime juice, sliced green onions, and sesame seeds. Serve immediately over rice, noodles, or quinoa.
Scallions for serving, Sesame seeds for serving
