Crispy Tofu Stir-Fry

Name: Crispy Tofu Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 block (400 g) Firm tofu; 3 tbsp Cornstarch; 2 tbsp Vegetable oil; 2 tsp Toasted sesame oil; 2 tbsp Light soy sauce; 1 tbsp Rice vinegar; 1 tbsp Maple syrup; 3 cloves Garlic; 1 piece (2 cm) Fresh ginger; 1 small head Broccoli; 1 pepper Red bell pepper; 3 stalks Spring onions; 1 tbsp Sesame seeds; 4 tbsp Water

Cubes of firm tofu are dusted in cornstarch and pan-fried until shatteringly crisp, then tossed with broccoli and bell pepper in a glossy ginger-garlic soy sauce. A fast, plant-powered dinner that beats takeout.

620kcal⏱ 30′total36gProtein42gCarbs36gFat

Method

Drain the tofu and press it between two clean kitchen towels for 10 minutes to remove excess water, then cut into 2 cm cubes.
Toss the tofu cubes with the cornstarch and a pinch of salt until evenly coated on all sides.
Whisk together the soy sauce, rice vinegar, maple syrup and water in a small bowl to make the sauce. Mince the garlic and ginger; slice the spring onions, keeping the green tops for garnish.
Heat the vegetable oil in a large non-stick pan or wok over medium-high heat. Fry the tofu for 8-10 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
Add the broccoli florets and bell pepper strips to the same pan and stir-fry for 4-5 minutes until crisp-tender. Add the garlic, ginger and white parts of the spring onions and cook for 1 minute until fragrant.
Pour in the sauce and let it bubble and thicken for 1 minute. Return the crispy tofu to the pan and toss to coat, then drizzle with the sesame oil.
Serve straight away, scattered with sesame seeds and the reserved spring onion greens. Great over steamed rice or noodles.

Make it yours

Adapt it to your macros.

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