Sweet 'n' Sticky Tofu Stir-Fry

Prep: Meanwhile, wash and dry all produce. Cut the tofu into 3/4-inch cubes. Core, then thinly slice the bell pepper. Roughly chop the cilantro. Peel, then mince 1 tbsp ginger. (TIP: Use a spoon to easily scrape the skin off the ginger!)

Brown the tofu: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu. Cook until golden-brown, 2-3 min per side. Transfer to a plate.

Cook the veggies: Heat the same pan over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add the bell peppers and sugar snap peas. Cook, stirring often, until the veggies are tender-crisp, 4-5 min.

Add the tofu, hoisin sauce, honey, ginger and as much chili-garlic sauce as you like. Stir until everything is heated through, 2-3 min.