Szechuan Spicy Tofu Stir-Fry

Ingredients:

• 1 block firm tofu, diced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Sliced green onions for garnish

Directions:

1. Press the diced tofu between paper towels to remove excess moisture.
2. In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sesame oil, cornstarch, and water. Set aside.
3. In a large wok or skillet, heat vegetable oil over medium-high heat.
4. Add minced garlic and ginger, stir-fry for 1 minute until fragrant.
5. Add diced tofu and cook until slightly golden brown, about 5-7 minutes.
6. Add sliced bell peppers and snap peas, cook for another 3-4 minutes.
7. Pour the sauce mixture over the tofu and vegetables, stir well to coat evenly.
8. Cook for an additional 2-3 minutes until the sauce thickens.
9. Season with salt and pepper to taste.
10. Garnish with sliced green onions before serving.
11. Serve hot over steamed rice or noodles.