Measurements

• 1 block of Tofu
• 2 cups Broccoli
• 1 cup Carrots
• 1 Green Bell Pepper
• 2 Green Onions
• 3 cloves Garlic
• 1 inch Ginger
• 1 tbsp Cornstarch
• 1 tbsp Brown Sugar
• 1 tbsp Rice Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 tbsp Vegetable Oil
• 1/2 tsp Red Pepper Flakes
• Salt to taste
• Pepper to taste

Preparation Method

• Press the tofu to remove excess water, then cut into cubes.
• In a small bowl, mix cornstarch with a little water to make a slurry.
• Heat 1 tbsp of vegetable oil in a large pan over medium-high heat.
• Add tofu cubes and cook until golden brown on all sides.
• Remove and set aside.
• In the same pan, add the remaining vegetable oil.
• Add garlic and ginger, sauté for 1-2 minutes until fragrant.
• Add broccoli, carrots, and green bell pepper to the pan.
• Stir-fry for 5-7 minutes until vegetables are tender-crisp.
• In a small bowl, mix soy sauce, rice vinegar, brown sugar, and cornstarch slurry.
• Return tofu to the pan, pour the sauce mixture over the tofu and vegetables.
• Stir well to coat everything evenly.
• Add red pepper flakes, salt, and pepper to taste.
• Cook for another 2-3 minutes until the sauce thickens.
• Garnish with chopped green onions and serve hot.

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