Quick Sesame Ginger Tofu Stir Fry

1Ingredients

• 400 gramsExtra-firm tofu
• 2 tablespoonsCornstarch
• 2 tablespoonsVegetable oil
• 3 cupsBroccoli florets
• 1 cupCarrots, sliced
• 1Red bell pepper, sliced
• 1 cupSnap peas
• 0.5 cupSoy sauce or Tamari
• 2 tablespoonsRice vinegar
• 2 tablespoonsMaple syrup
• 1 tablespoonFresh ginger, grated
• 2 clovesGarlic, minced
• 1 teaspoonSesame oil
• 2 tablespoonsWater
• 1 tablespoonSesame seeds for garnish

2Instructions

1. 1

   Press the tofu for at least 15 minutes to remove excess water. Once pressed, pat it dry thoroughly and cut into 1-inch cubes. Toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.

   ⏱ 15 min
2. 2

   In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, sesame oil, and water. Set aside.

   ⏱ 3 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu cubes in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.

   ⏱ 7 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets and sliced carrots and stir-fry for 3-4 minutes until slightly tender-crisp.

   ⏱ 4 min
5. 5

   Add the sliced red bell pepper and snap peas to the skillet and continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp.

   ⏱ 3 min
6. 6

   Return the cooked tofu to the skillet with the vegetables. Pour the prepared sauce over everything and stir gently to coat. Cook for 1-2 minutes, allowing the sauce to thicken slightly.

   ⏱ 2 min
7. 7

   Remove from heat. Garnish with sesame seeds and serve immediately over steamed rice or noodles.

   ⏱ 1 min