1/4 cup low sodium soy sauce, tamari or coconut aminos (for gluten free option)
For serving: rice and sesame seeds
Instructions
In a large bowl toss together tofu cubes with smoked paprika, 1/2 teaspoon black pepper, and cornstarch.
Heat a 10- or 12” skillet over medium to medium-high heat and once hot add 1 tablespoon avocado oil. Add the tofu and cook on all sides, until crispy, about 3 minutes on each side.
While the tofu cooks, heat a smaller 8” skillet over medium heat. When hot, add the remaining 1 tablespoon avocado oil, garlic and shallots. Once fragrant (about 2 minute) add the snap peas and bell pepper. Sauté until they begin to soften. Then add the zucchini and carrots. Continue to cook until soft to fork.
When the tofu is done cooking, turn heat to low and add the soy sauce and remaining 1/4 teaspoon black pepper. The sauce will begin to thicken, then move the tofu aside and add the veggies into the larger pan. Toss together until all is coated in the sauce. Add additional soy sauce, per preference.
Serve over rice and garnish with sesame seeds.
Notes
*To press tofu, without a tofu press, wrap in paper towels and place on a shallow dish with a heavy object on top for at least 30 minutes. Discard excess liquid.