Name: Zesty Lemon Tofu Stir-Fry: A Bright, Flavorful, and Easy Plant-Based Dinner Recipe
Ingredients: 14 oz firm tofu, drained and cubed; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 3 tablespoons soy sauce (low sodium); Juice and zest of 1 lemon; 1 tablespoon honey; 1 teaspoon grated ginger; 2 cloves garlic, minced; Salt and pepper to taste

Ingredients

Scale

14 oz firm tofu, drained and cubed
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
3 tablespoons soy sauce (low sodium)
Juice and zest of 1 lemon
1 tablespoon honey
1 teaspoon grated ginger
2 cloves garlic, minced

Salt and pepper to taste

Instructions

Toss the tofu cubes in cornstarch until well-coated.
Heat vegetable oil in a skillet over medium-high heat and cook tofu until golden on all sides. Set aside.
In the same skillet, stir-fry the bell peppers and zucchini for 3-5 minutes until tender-crisp.
In a small bowl, mix soy sauce, lemon juice, lemon zest, honey, grated ginger, and minced garlic.
Pour the sauce over the vegetables, return the tofu to the pan, and toss everything to coat.
Cook for another 2-3 minutes. Season with salt and pepper to taste.
Serve hot with steamed rice or noodles.