Vegetable stir-fry

Ingredients:

• 220 g of firm tofu, cut into large pieces
• 2 tbsp. l. rapeseed oil (canola)
• 1 red bell pepper, seeded, stemmed and thinly sliced
• 1 yellow bell pepper, seeded, stemmed and thinly sliced
• 0.5 cup thinly sliced ​​red onion
• 1 cup yellow zucchini, thinly sliced ​​into half-moons
• 1 cup small broccoli florets
• 1 small eggplant, cut into pieces
• 1 clove garlic, minced
• 0.5 cup teriyaki sauce (check the package for sugar: no more than 2 g per serving)
• 2 cups thinly sliced ​​bok choy
• 1 cup fresh mung bean sprouts
• 1/4 tsp freshly ground black pepper
• 1/4 teaspoon coarse salt
• 0.5 cup snow peas
• 2 tbsp. l. sesame oil

Preparation:

1. First, chop all the vegetables and measure out the ingredients so you have everything ready to go. Once you start frying, you'll need to add them quickly.
2. In a wok or large skillet, heat the canola oil over high heat until almost smoking. Add the peppers and onion, stirring constantly. Continue stirring, then add the zucchini, broccoli, eggplant, tofu, garlic, and teriyaki sauce in this order. Stir-fry for 2 minutes, stirring constantly. Add the bok choy, mung bean sprouts, black pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
3. Stir in the snow peas and sesame oil and remove from heat. Serve immediately.