Spicy Asiatic StirFry with Tofu and Vegetables

 "Ingredients:

- 1 block firm tofu

- 3 tablespoons vegetable oil

- 1 red bell pepper, sliced

- 2 carrots, sliced diagonally

- 2 cups broccoli florets

- 1 cup snap peas

- 1 large onion, sliced

- 3 cloves garlic, minced

- 2 tablespoons soy sauce

- 2 tablespoons hoisin sauce

- 1 tablespoon chili sauce

- 2 teaspoons cornstarch

- 1/4 cup water

- Salt to taste

Directions:

1. Press the tofu for 15 minutes to remove excess water. Cut into cubes.

2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook until browned on all sides. Remove from the skillet and set aside.

3. Add the remaining oil to the skillet. Stir in the bell pepper, carrots, broccoli, snap peas, and onion. Cook for about 5 minutes until the vegetables are tender.

4. Stir in the garlic and cook for another minute.

5. In a small bowl, whisk together the soy sauce, hoisin sauce, chili sauce, cornstarch, and water. Pour the sauce over the vegetables in the skillet.

6. Add the tofu back into the skillet and stir to combine. Cook for another 2-3 minutes until the sauce has thickened.

7. Season with salt to taste. Serve hot.

Cooking time: 30 minutes

Servings: 4

Nutrition Information (per serving):

- Calories: 250

- Fat: 10g

- Carbohydrates: 30g

- Protein: 20g

- Fiber: 5g

- Sodium: 500mg"