Recipe
Tofu vegetable stir-fry
Crisp golden tofu and crunchy vegetables tossed in a hot pan with a garlicky soy sauce added at the very end. The secret is pressing the tofu first and never crowding the wok.
- Preparation
- 25 minutes
- Cooking
- 15 minutes
- Total time
- 40 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 22 g
- Carbohydrates
- 24 g
- Fat
- 28 g
Ingredients
- Firm tofu400 g
- Broccoli300 g
- Red bell pepper1 kom
- Carrot1 kom
- Garlic3 čehova
- Fresh ginger15 g
- Soy sauce3 žlica
- Rice vinegar1 žlica
- Cornstarch1 žličica
- Toasted sesame oil1 žličica
- Sunflower oil2 žlica
Instructions
- 1
Wrap the tofu in a clean kitchen towel, set it on a plate and weigh it down with a heavy pot. Press for 15 minutes to squeeze out the water.
- 2
Cut the tofu into 2 cm cubes. Cut the broccoli into small florets, the pepper into strips and the carrot into thin diagonal slices. Stir the soy sauce, rice vinegar, cornstarch, sesame oil and 3 tablespoons of water into a small bowl.
- 3
Heat half the oil in a wok or your largest pan until it shimmers. Fry the tofu in a single layer, turning only when golden underneath, about 5 minutes total. Remove to a plate.
- 4
Add the remaining oil and stir-fry the broccoli, carrot and pepper over the highest heat until crisp-tender with charred edges, about 4 minutes.
- 5
Add the chopped garlic and ginger, return the tofu, give the sauce a stir and pour it in. Toss constantly for a minute until the sauce thickens and coats everything.
- 6
Serve straight away, on its own or over rice.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
