Tofu and Vegetable Stir-Fry with Ginger | RICARDO

Ingredients

• 1/2 cup (125 ml) sunflower oil
• 2 tablespoons (30 ml) toasted sesame oil
• 2 tablespoons (30 ml) grated fresh ginger
• 1/4 cup (60 ml) soy sauce
• Pepper
• 2 blocks 12 oz (350 g) firm tofu, cut into 3/4-inch (2-cm) cubes
• 3 tablespoons (45 ml) sunflower oil
• 4 cloves garlic, finely chopped
• 2 red bell peppers, cut into strips
• 2 cups (500 ml) Shiitake mushrooms cut into quarters, stems removed
• 2 tablespoons (30 ml) sesame seeds
• 2 teaspoons (10 ml) black sesame seeds
• Salt and pepper
• 30 blanched snow peas, approximately
• 2 cups (500 ml) bean sprouts
• 1 teaspoon (5 ml) honey
• Fresh cilantro, to taste