📖 Instructions

1. First things first, were gonna press that tofu! Wrap your block of firm or extra-firm tofu in a clean kitchen towel (paper towels work too, but not as well) and place something heavy on top – a stack of books, a cast-iron skillet, or even a well-behaved cat. Let it press for at least 30 minutes. This step is SUPER important for getting rid of excess water and letting the tofu soak up all that yummy flavor.
2. While the tofu is pressing, let's get our marinade ready. In a medium bowl, whisk together the soy sauce, lime juice, garlic, cumin, paprika, and a pinch of salt and pepper. Give it a good whisk to make sure everything's combined.
3. Once the tofu is pressed, cut it into bite-sized cubes. Toss the tofu cubes in the marinade, making sure they're evenly coated. Let it marinate for at least 20 minutes – the longer, the better! You can even let it sit in the fridge for a few hours for maximum flavor.
4. Now, prepare your veggies. Wash and chop the bell peppers, onion, and any other vegetables you're using. I love adding some sliced mushrooms or zucchini for extra texture.
5. Heat the olive oil in a large skillet or wok over medium-high heat. Add the marinated tofu and stir-fry for about 5-7 minutes, until it's golden brown and slightly crispy around the edges. Dont overcook it!
6. Add the chopped vegetables to the skillet and continue to stir-fry for another 5-7 minutes, until they're tender-crisp. Be careful not to overcrowd the pan – if you're using a lot of veggies, you may need to cook them in batches.
7. If you want to add a little extra sauce, pour in any remaining marinade from the bowl. Stir everything together and let it simmer for a minute or two, until the sauce has thickened slightly.
8. Serve the Colombian Tofu Stir-Fry hot, over rice, quinoa, or even cauliflower rice for a low-carb option. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor. Enjoy the heck out of it!