Spicy Sichuan Tofu Stir-Fry

1/2 block of firm tofu, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 2 tablespoons vegetable oil, 2 cloves garlic (minced), 1 tablespoon ginger (minced), 1 red bell pepper (sliced), 1 small carrot (julienned), 1/2 cup snap peas, 2 tablespoons Sichuan sauce, green onions (sliced) for garnish

This dairy-free Chinese stir-fry features crispy tofu and a spicy Sichuan sauce. It's a flavorful and satisfying main dish that will delight your taste buds.

Steps

1. Press tofu to remove excess moisture, then cut into cubes. Toss tofu cubes with soy sauce and cornstarch. 2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until crispy and golden brown. Remove tofu from skillet and set aside. 3. In the same skillet, add minced garlic and ginger. Stir-fry for 1 minute. 4. Add bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender. 5. Return tofu to the skillet and pour in Sichuan sauce. Stir-fry for another 2 minutes until everything is coated in the sauce. 6. Serve hot, garnished with sliced green onions.