### Instructions: (Continued from previous page)
5. Push the vegetables to one side of the pan. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant.
6. Return the cooked tofu to the pan with the vegetables. Pour the stir-fry sauce over everything. Toss gently to coat all the ingredients evenly. Cook for 1-2 minutes, stirring occasionally, until the sauce has thickened slightly and everything is heated through.
7. Serve immediately over cooked brown rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired. Enjoy your quick and healthy masterpiece!
### Short Tips:
* **Pressing Tofu is Key:** Don’t skip pressing your tofu! This removes excess water, allowing it to absorb flavors better and become crispier. You can use a tofu press or simply wrap it in paper towels and place a heavy object on top for at least 20-30 minutes.
* **Don’t Overcrowd the Pan:** Cook the tofu and vegetables in batches if your pan isn’t large enough. Overcrowding lowers the pan’s temperature and can lead to steaming instead of stir-frying, resulting in soggy ingredients.
* **Homemade Stir-Fry Sauce (Quick Version):** Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar (or maple syrup), 1 teaspoon cornstarch, and 1/4 cup vegetable broth for a simple and delicious homemade sauce.
* **Customize Your Veggies:** Feel free to swap out or add your favorite stir-fry friendly vegetables! Carrots, mushrooms, bok choy, or edamame would all be great additions.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
