Crispy Tofu & Veggie Stir-Fry

Ingredients · per serving

• 3 tbsp Neutral oil
• 2 tbsp Light soy sauce
• 120 g Cooked rice
• to taste Black pepper
• 3 cloves Garlic
• 1 tsp Rice vinegar
• ½ pepper Red pepper
• 1 tsp grated Fresh ginger
• 1 tsp Sesame oil
• 2 tbsp Sweet chilli sauce
• 2 tbsp Cornflour
• 200 g Firm tofu
• 2 onions Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 100 g Broccoli

Instructions

1. Press the tofu: wrap the block in a clean tea towel or kitchen paper. Place a chopping board on top, weigh down with a tin or kettle. Leave 15 min — squeezes out water = crispier tofu.
2. Meanwhile, cook the rice per packet.
3. Cut tofu into 2cm cubes. Toss in a bowl with cornflour, salt, and pepper until each cube is coated.
4. Heat 2 tbsp neutral oil in a large frying pan over medium-high heat. Add tofu in one layer (don't crowd — fry in batches if needed).
5. Cook tofu 8 min total, turning every 2 min to brown all sides. It should be deeply golden and crisp. Lift onto a plate.
6. Make the sauce: whisk together soy sauce, sweet chilli sauce (or honey/maple + a pinch of chilli), rice vinegar, sesame oil, and 2 tbsp water in a small bowl.
7. Add 1 tbsp more oil to the pan. Add the broccoli florets and sliced pepper. Stir-fry 4 min — should still have crunch.
8. Add the minced garlic, grated ginger, and white parts of spring onion. Stir-fry 30 sec.
9. Return the crispy tofu to the pan. Pour over the sauce. Toss 1 min until everything is glossy and sticky.
10. Off the heat, drizzle with sesame oil. Scatter sesame seeds and spring onion greens. Serve over rice.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.