**cookbook photo side point of view of the following recipe: Vegetable Stir-Fry with Tofu and Riced Cauliflower Ingredients: - 4 ounces firm tofu, pressed and cubed - 1 tablespoon low-sodium soy sauce or tamari - 1 tablespoon rice vinegar - 1 tablespoon water - 1 small onion, sliced - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1 carrot, julienned - 1 cup broccoli florets - 1 cup snap peas or snow peas, ends trimmed - 2 cups riced cauliflower - 2 tablespoons low-sodium soy sauce or tamari - 1 teaspoon grated ginger - 1 teaspoon hot sauce (optional) - 0.5 ounces sesame seeds - Fresh cilantro for garnish (optional) Instructions: 1. Prepare the tofu: In a small bowl, combine the soy sauce (or tamari), rice vinegar, water, and hot sauce (if using). Add the tofu cubes to the bowl and gently toss to coat. Let the tofu marinate for about 10 minutes to absorb the flavors. 2. Heat a large skillet or wok over medium heat. Add the marinated tofu to the skillet and cook for 5-7 minutes, or until the tofu is lightly browned on all sides. Remove the tofu from the skillet and set it aside. 3. In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes, or until the onion becomes translucent and fragrant. If needed, you can add a small amount of water or vegetable broth to prevent sticking. 4. Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas (or snow peas) to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp. Again, you can add a small amount of water or vegetable broth to help with cooking. 5. In a separate skillet or pot, prepare the riced cauliflower according to the package instructions. Cook until tender. 6. While the vegetables are cooking, whisk together the low-sodium soy sauce [...]** - Image #2 <@1108156646464696363>
cookbook photo side point of view of the following recipe Vegetable StirFry with Tofu and Riced Cauliflower Ingredients  4 ounces firm tofu, pressed and cubed  1 tablespoon lowsodium soy sauce or tamari  1 tablespoon rice vinegar  1 tablespoon water  1 small onion, sliced  2 cloves garlic, minced  1 red bell pepper, sliced  1 carrot, julienned  1 cup broccoli florets  1 cup snap peas or snow peas, ends trimmed  2 cups riced cauliflower  2 tablespoons lowsodium soy sauce or tamari  1 teaspoon grated ginger  1 teaspoon hot sauce optional  0.5 ounces sesame seeds  Fresh cilantro for garnish optional Instructions 1. Prepare the tofu In a small bowl, combine the soy sauce or tamari, rice vinegar, water, and hot sauce if using. Add the tofu cubes to the bowl and gently toss to coat. Let the tofu marinate for about 10 minutes to absorb the flavors. 2. Heat a large skillet or wok over medium heat. Add the marinated tofu to the skillet and cook for 57 minutes, or until the tofu is lightly browned on all sides. Remove the tofu from the skillet and set it aside. 3. In the same skillet, add the sliced onion and minced garlic. Sauté for 23 minutes, or until the onion becomes translucent and fragrant. If needed, you can add a small amount of water or vegetable broth to prevent sticking. 4. Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas or snow peas to the skillet. Stirfry the vegetables for 57 minutes, or until they are tendercrisp. Again, you can add a small amount of water or vegetable broth to help with cooking. 5. In a separate skillet or pot, prepare the riced cauliflower according to the package instructions. Cook until tender. 6. While the vegetables are cooking, whisk together the lowsodium soy sauce ...