Maple Asian Tofu Stir Fry

SAUCE

• 3 tbsp low sodium soy sauce
• 3 tbsp maple syrup, preferably amber syrup for its rich flavour
• 2 tbsp water
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tbsp fresh ginger, grated
• 1 tsp sriracha sauce (or more, to taste)
• 1 tsp cornstarch

TOFU

• 1 block extra-firm tofu, about 454 g (1 lb)
• 2 tbsp cornstarch
• 1 tbsp canola or olive oil

STIR FRY

• 2 tbsp canola or olive oil
• 1/2 red onion, sliced into strips
• 1 bell pepper (your choice of colour), sliced into strips
• 2 cups snow peas or broccoli florets
• 3 cloves garlic, chopped
• 1 tbsp sesame seeds

SAUCE

1. Mix together all ingredients in a bowl or measuring cup and set aside.

TOFU

1. Pat the block of tofu dry with a clean cloth or paper towel. Use your hands to break it into bite-sized pieces, putting them into a bowl. Add the cornstarch and mix well.
2. Heat a large skillet and brown the tofu pieces in oil over medium-high for about 8 minutes, turning occasionally. Remove from the pan and reserve on a plate.

STIR FRY

1. In the same skillet and still at medium-high heat, sauté the onion in oil for 2 minutes. Reduce heat to medium and add the bell pepper, snow peas (or broccoli), and garlic. Cook for 5 minutes, stirring frequently. The veggies should be cooked through but still have crunch.
2. Add the tofu to the pan, followed by the sauce. Stir until the tofu is heated through and the sauce has thickened slightly. Sprinkle with the sesame seeds and serve.