Vegan Soy Stir-Fry

Ingredients:

• 1 hefup (150g) soy chunks or tofu, cubed
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snow peas
• 2 tbsp cornstarch
• 1/2 cup water
• 1 tbsp sesame oil
• Salt and pepper, to taste

Instructions:

1. If using soy chunks, soak them in warm water for 20 minutes, then drain and squeeze out excess water. If using tofu, press it for at least 30 minutes to remove excess water.
2. In a bowl, mix the soy chunks or tofu with 1 tbsp soy sauce, and set aside for 10 minutes to marinate.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated soy chunks or tofu and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Remove from the skillet and set aside.
4. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
5. Add the bell pepper, broccoli, carrots, and snow peas. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
6. In a small bowl, whisk together the cornstarch, water, and remaining 1 tbsp soy sauce. Pour this mixture into the skillet with the vegetables, stirring constantly to thicken the sauce.
7. Return the cooked soy chunks or tofu to the skillet, and stir to combine. Drizzle with sesame oil, and season with salt and pepper to taste.
8. Serve the vegan soy stir-fry over steamed rice or noodles, and enjoy!