Stir-fried Tofu with Vegetables

Press the firm tofu between paper towels or a clean cloth for at least 10 minutes to remove excess moisture, then cut it into 1-inch cubes.

In a small bowl, whisk together the low-sodium soy sauce, squeezed lime juice, brown sugar, and chile powder until the sugar is fully dissolved. Set the sauce aside.

Peel and mince the garlic cloves, slice the carrot into thin rounds or matchsticks, and cut the green bell pepper into bite-sized strips.

Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, then add the tofu cubes in a single layer and cook without stirring for 3 minutes until golden brown on one side. Flip and cook for another 2-3 minutes, then transfer to a plate.

In the same wok, add a little more vegetable oil if needed and sauté the minced garlic over medium-high heat for about 30 seconds until fragrant.

Add the carrot slices and green bell pepper strips to the wok and stir-fry over high heat, tossing frequently, until the vegetables are tender-crisp.

Return the browned tofu to the wok and pour the prepared sauce over everything. Toss gently to coat all ingredients evenly and cook for an additional 1-2 minutes until the sauce slightly thickens.

Remove from heat and transfer to a serving dish. Serve immediately over steamed rice or noodles if desired.