Prenatal Vegetarian Tofu and Vegetable Stir-Fry

In a small bowl, whisk together the low-sodium tamari, vegetable broth, cornstarch, and toasted sesame oil until smooth. Set the sauce aside.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the cubed extra-firm tofu and pan-fry, turning occasionally, until golden brown and fully heated through on all sides, about 6-8 minutes. Remove the tofu from the pan and set it aside on a plate.

Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the minced garlic and minced ginger, stirring constantly for 30 seconds until fragrant.

Add the broccoli florets, sliced red bell pepper, julienned carrots, and quartered baby bok choy to the skillet. Stir-fry for 4-5 minutes until the vegetables begin to soften and are cooked completely through.

Return the cooked tofu to the skillet with the vegetables.

Give the reserved sauce a quick stir, then pour it directly into the skillet over the tofu and vegetables.

Cook, tossing everything continuously for 1-2 minutes, until the sauce thickens and coats all the ingredients evenly, ensuring everything is steaming hot before serving.