Tofu and vegetable stir-fry
Crispy tofu and crunchy vegetables tossed in a glossy soy, ginger and garlic sauce. Ready faster than a takeaway.
- 35 min20 prep · 15 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
- Firm tofu400 g
- Broccoli florets200 g
- Red pepper1
- Carrot1
- Mangetout150 g
- Spring onions4
- garlic2 cloves
- Fresh ginger, grated1 tbsp
- Soy sauce4 tbsp
- Rice vinegar1 tbsp
- Brown sugar1 tbsp
- Cornflour2 tsp
- Toasted sesame oil1 tsp
- Sunflower oil3 tbsp
- Sesame seeds1 tbsp
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Steps
- 1
Press the tofu between kitchen paper, cut it into cubes and toss with half of the cornflour.
- 2
Mix the soy sauce, vinegar, sugar, sesame oil, the rest of the cornflour and 4 tbsp of water.
- 3
Fry the tofu in a wok with most of the oil until golden on all sides, then set aside.
- 4
Stir-fry the sliced carrot, pepper and broccoli over high heat, then add the mangetout.
- 5
Add the garlic, ginger and spring onions for 30 seconds, then the tofu and the sauce. Toss until glossy.
- 6
Sprinkle with sesame seeds and serve with rice or noodles.
Tips and questions
- How do I get crispy tofu?
- Press it for 15 minutes to remove water, toss it in a little cornflour and brown it in hot oil before adding the vegetables.
- Can I make it gluten-free?
- Yes, swap the soy sauce for tamari or a certified gluten-free soy sauce; everything else is naturally gluten-free.
- What do I serve it with?
- Steamed jasmine rice or noodles. Cook them first, as the stir-fry takes only a few minutes.
Enjoy your meal!
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