Indo-Chinese Tofu Veggie Stir Fry

Ingredients

• 200 g firm tofu, cubed
• 150 g mixed vegetables (bell pepper, carrot, beans, cabbage)
• 1 tsp oil
• 1 tsp gluten-free soy sauce
• 1 tsp chili sauce
• 1/2 tsp ginger-garlic paste
• 1/2 tsp sesame seeds
• Lemon juice to taste (optional)

Preparation

1. Press and cube tofu; lightly pan-sear in oil until golden.
2. Add ginger-garlic paste and mixed vegetables; stir-fry 4–5 minutes.
3. Stir in soy sauce and chili sauce; toss evenly.
4. Finish with sesame seeds and optional lemon juice.
5. Serve hot as one portion.
6. Do not overcook to keep vegetables crisp.