Kimchi Stir-Fried Tofu with Vegetables

Ingredients: - 150g firm tofu, drained and cubed - 1 cup kimchi, chopped - 1/2 cup sliced bell peppers (any color) - 1/2 cup sliced mushrooms - 1/4 cup sliced onions - 2 cloves garlic, minced - 1 tablespoon low-sodium soy sauce - 1 teaspoon sesame oil - 1/2 teaspoon chili flakes (optional) - 1 green onion, chopped (for garnish) - 1 teaspoon sesame seeds (for garnish)

Step by Step Process: 1. Heat a non-stick pan over medium heat. Add the cubed tofu and cook until lightly browned on all sides, about 5 minutes. Remove the tofu from the pan and set aside. 2. In the same pan, add the sliced bell peppers, mushrooms, onions, and minced garlic. Stir-fry for 3-4 minutes until the vegetables are slightly tender. 3. Add the chopped kimchi to the pan and stir-fry for another 2 minutes. The kimchi will release some liquid and add flavor to the dish. 4. Return the tofu to the pan and mix well with the vegetables and kimchi. 5. In a small bowl, whisk together the low-sodium soy sauce, sesame oil, and chili flakes (if using). Pour the sauce over the tofu and vegetables, stirring to coat everything evenly. 6. Cook for an additional 2-3 minutes until the tofu is heated through and the flavors are well combined. 7. Remove from heat and transfer the stir-fried tofu and vegetables to a serving plate. 8. Garnish with chopped green onions and sesame seeds. 9. Serve hot and enjoy your homemade German-inspired Kimchi Stir-Fried Tofu with Vegetables! Note: This recipe yields one serving with approximately 280 calories, 30g protein, and 5g fats.