IN THIS RECIPE

WHAT YOU NEED:

• 1 (16-ounce) Block firm tofu, drained and pressed dry
• 3 tbsp Cornstarch
• 2 tbsp Olive oil, divided
• 1 Small head broccoli, cut into 1/2-inch florets
• 1 Small zucchini, cut into 1/2-inch rounds
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 pkg Sun-Bird® Hot & Spicy Mongolian Sauce Mix 
• 1/4 cup Low-sodium soy sauce
• 2 tbsp Water
• 2 Green onions, thinly sliced
• 1 tbsp Sesame seeds

PREPARATIONS:

• Cut the tofu into 1-inch cubes. Toss tofu and cornstarch together in a large bowl until coated.
• Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the tofu and cook, flipping occasionally, until golden-brown on all sides, about 7-8 minutes. Transfer to a paper-towel-lined plate and set aside.
• In the same skillet add the broccoli, zucchini and red and green peppers, and cook, stirring frequently, until crisp-tender, about 4-6 minutes. Stir in the tofu, Sun-Bird® Hot & Spicy Mongolian Sauce Mix, soy sauce and water, and cook, stirring frequently, until vegetables are tender and sauce thickens, about 2-3 minutes.
• Garnish with the green onions and sesame seeds. Serve with rice, and enjoy.

Tip: Substitute 1 pound thinly sliced chicken breast or flank steak for tofu. Simply cook chicken or beef in a large skillet over medium-high heat until golden-brown, about 5-7 minutes. Proceed with step 3.