Ingredients:

• 1 block firm tofu, pressed and cubed OR 1 lb (about 450g) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas, ends trimmed
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Cooked rice or noodles for serving
• Sesame seeds and chopped cilantro for garnish

Instructions:

1. Prepare the Tofu or Chicken: If using tofu, press out excess water, cube it, and toss with 2 tablespoons of soy sauce. If using chicken, thinly slice it and marinate in 2 tablespoons of soy sauce.
2. Make the Stir-Fry Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients and set aside.
3. Stir-Fry: Heat vegetable oil and sesame oil in a wok or large skillet over medium-high heat. Add tofu or chicken and cook until browned and cooked through. Remove from the pan and set aside.
4. Sauté Vegetables: In the same pan, add a bit more oil if needed. Sauté garlic and ginger until fragrant. Add bell pepper, carrot, broccoli, and snap peas. Stir-fry for a few minutes until the vegetables are crisp-tender.
5. Combine: Add the cooked tofu or chicken back to the pan. Pour the stir-fry sauce over the mixture and toss everything together until well coated and heated through.
6. Serve: Serve the stir-fried vegetables and tofu or chicken over cooked rice or noodles. Garnish with sliced green onions, sesame seeds, and chopped cilantro.
7. Enjoy: Dive into this flavorful and nutritious stir-fry, savoring the combination of vibrant vegetables and your choice of protein.