Measurements

• 1 large head of broccoli
• 1 medium carrot
• 1 green bell pepper
• 1 yellow onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon sesame seeds
• 1 block firm tofu

Preparation Method

• In a small bowl, mix the cornstarch with water to create a slurry.
• Set aside.
• Heat the vegetable oil in a large pan or wok over medium-high heat.
• Add the garlic and ginger, and sauté for about 1 minute until fragrant.
• Add the onions, carrots, and bell pepper.
• Stir-fry for about 3-4 minutes until they start to soften.
• Add the broccoli florets and continue to stir-fry for another 3-4 minutes.
• Pour in the soy sauce, rice vinegar, brown sugar, red pepper flakes, black pepper, and salt.
• Stir well to combine.
• Add the cornstarch slurry to the pan and stir continuously until the sauce thickens, about 2 minutes.
• If using tofu, add the cubed tofu and gently stir to coat with the sauce.
• Cook for an additional 2-3 minutes until heated through.
• Drizzle with sesame oil and sprinkle with sesame seeds before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.