Vegetable Tofu Stir-Fry
Contains statutory allergens: Soy, Gluten, Sesame
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Ingredients (13)
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Instructions (7)
Press the tofu with kitchen paper to remove excess liquid, then cut it into bite-sized cubes. Toss gently with half of the cornstarch.
Cut broccoli into small florets, slice red bell pepper and carrots into thin strips, and slice the spring onions. Mince the garlic and grate fresh ginger.
In a small bowl, whisk together soy sauce, sesame oil, water, and the remaining cornstarch to make the stir-fry sauce.
Heat half of the rapeseed oil in a wok or large frying pan over medium-high heat. Fry the tofu cubes until golden and crisp on all sides, about 6–8 minutes. Transfer to a plate.
Add remaining oil to the pan over high heat. Add garlic, ginger, broccoli, bell pepper, and carrots. Stir-fry vigorously for 3–4 minutes until crisp-tender.
Return the crisp tofu to the pan, pour over the sauce, and toss continuously for 1–2 minutes until the sauce thickens and coats everything evenly.
Remove from heat, fold in sliced spring onions, and sprinkle with sesame seeds before serving.
