Tofu Stir-Fry

1. Prepare your vegetables according to the cues in the ingredients list. I usually cut my broccoli into pretty small pieces.
2. Place a deep saute pan or wok (use one with a lid because you’ll need it later) on high heat. Pour in olive oil.
3. Once the oil has been heated up (about 30 to 45 seconds), place the sliced yellow onions and ginger in the pan. You’ll know if the pan is at the right temperature if you start hearing a sizzling noise. However, don’t worry too much if the pan isn’t hot enough when you put the onions and ginger in it.
4. When the onions start to brown (about 1-2 minutes), toss in the minced garlic and celery.
5. Stir for about another minute, long enough for the garlic and celery to release their flavor.
6. Put the broccoli in the pan and stir. Pour in the water and lower the heat to a high medium. Cover the pan. Check the broccoli about every minute. Once the broccoli starts turning into a vibrant green color, you’re ready to move onto the next step. This should take a few minutes.
7. Mix in the bell peppers and green onions and stir. Cover the pan again for another minute. If the saute pan is a dry, add another tablespoon of water.
8. Stir the tofu nuggets into the vegetables.
9. Once the tofu has been heated thoroughly (about a minute), season the mixture with salt, granulated garlic and oyster sauce.
10. Drizzle in a bit of sesame oil and stir thoroughly. Generally, I add only a very thin stream of sesame oil to make the dish more fragrant.
11. Turn the heat off completely.
12. Sprinkle sesame seeds on top.

I ate this stir fry along with tofu shirataki noodles. You can pair this stir fry with any kind of rice, whole grains, or noodles!