Ingredients:

1 block firm tofu, pressed and cut into cubes

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small onion, sliced

2 garlic cloves, minced

1 tablespoon grated ginger

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon water

2 cups cooked brown rice

Salt and pepper to taste

Optional garnish: sliced green onions and sesame seeds

Instructions:

In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water.

Heat a large non-stick skillet or wok over high heat. Add the cubed tofu and cook for 4-5 minutes, or until golden brown on all sides. Remove the tofu from the pan and set aside.

In the same pan, add a tablespoon of oil and sauté the onion for 2-3 minutes until it starts to soften. Add the garlic and ginger and cook for an additional 30 seconds.

Add the sliced bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften.

Add the sauce mixture to the pan and stir until the vegetables are coated. Add the cooked tofu back to the pan and toss to combine.

Serve the stir-fry with brown rice and optional garnish of sliced green onions and sesame seeds.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

290 calories

14g protein

38g carbohydrates

10g fat

5g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.