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1.
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Prepare your vegetables according to the cues in the ingredients list.
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I usually cut my broccoli into pretty small pieces.
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2.
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Place a deep saute pan or wok (use one with a lid because youll need it later) on high heat.
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Pour in olive oil.
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3.
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Once the oil has been heated up (about 30 to 45 seconds), place the sliced yellow onions and ginger in the pan.
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Youll know if the pan is at the right temperature if you start hearing a sizzling noise.
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However, dont worry too much if the pan isnt hot enough when you put the onions and ginger in it.
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4.
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When the onions start to brown (about 1-2 minutes), toss in the minced garlic and celery.
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5.
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Stir for about another minute, long enough for the garlic and celery to release their flavor.
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6.
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Put the broccoli in the pan and stir.
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Pour in the water and lower the heat to a high medium.
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Cover the pan.
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Check the broccoli about every minute.
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Once the broccoli starts turning into a vibrant green color, youre ready to move onto the next step.
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This should take a few minutes.
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7.
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Mix in the bell peppers and green onions and stir.
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Cover the pan again for another minute.
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If the saute pan is a dry, add another tablespoon of water.
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8.
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Stir the tofu nuggets into the vegetables.
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9.
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Once the tofu has been heated thoroughly (about a minute), season the mixture with salt, granulated garlic and oyster sauce.
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10.
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Drizzle in a bit of sesame oil and stir thoroughly.
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Generally, I add only a very thin stream of sesame oil to make the dish more fragrant.
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11.
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Turn the heat off completely.
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12.
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Sprinkle sesame seeds on top.
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I ate this stir fry along with tofu shirataki noodles.
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You can pair this stir fry with any kind of rice, whole grains, or noodles!
