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.
Tofu vegetable stir-fry takes about 40 minutes and makes 2 servings. Each serving has 430 kcal.
- 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 pc
- Carrot1 pc
- Garlic3 cloves
- Fresh ginger15 g
- Soy sauce3 tbsp
- Rice vinegar1 tbsp
- Cornstarch1 tsp
- Toasted sesame oil1 tsp
- Sunflower oil2 tbsp
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.
Tip: Skipping the press is the number one reason tofu never crisps - wet tofu steams instead of frying.
- 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.
Tip: Fry in two batches if the pan is small - crowded tofu releases steam and nothing browns.
- 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.
Cooking methods
On the stove
A wok on a gas flame is ideal - get it smoking hot before the oil goes in and keep the food moving. On electric, use the largest burner at full power and give the pan a good 2 minutes to preheat between batches.
On induction
Use a flat-bottomed wok or wide pan on power 9 for the vegetables and 7–8 for the tofu. Induction recovers heat fast after each batch, so the pauses can be short - but still fry in batches.
Over an open fire
Stir-frying loves fire: set a wok right on strong flames or fresh embers and it will outperform any stove. Have everything chopped and the sauce mixed before you start - over fire there is no pausing.
Recipe questions
- How long does this recipe take?
- Plan for about 40 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 2 servings.
- Can I cook this recipe on induction?
- Yes. Use a flat-bottomed wok or wide pan on power 9 for the vegetables and 7–8 for the tofu. Induction recovers heat fast after each batch, so the pauses can be short - but still fry in batches.
- Can I cook this recipe over an open fire?
- Yes. Stir-frying loves fire: set a wok right on strong flames or fresh embers and it will outperform any stove. Have everything chopped and the sauce mixed before you start - over fire there is no pausing.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, vegan.
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.
