Tofu Stir-Fry with Mixed Vegetables

Instructions

1. Step 1

   Pat the tofu dry, then cut it into cubes.

   Ingredients used: 450.0 gr Tofu

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the soy sauce, water, rice vinegar, brown sugar, cornstarch, sesame oil, and black pepper until smooth. Set the sauce aside.

   Ingredients used: 15.0 gr Brown Sugar, 12.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 80.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the wok over medium-high heat. Add half the cooking oil, followed by the prepared tofu, and cook until golden on several sides; transfer the tofu to a clean plate.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: spatula, wok

4. Step 4

   Return the wok to medium-high heat and add the remaining cooking oil. Stir-fry the onion, carrot, and broccoli until they begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Broccoli, 120.0 gr Carrot, 15.0 ml Neutral Oil, 120.0 gr Onion

   Cookware: spatula, wok

5. Step 5

   Add the bell pepper and snap peas. Stir-fry until the vegetables are brightly colored and crisp-tender.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Pea, 150.0 gr Red Bell Pepper

   Cookware: spatula, wok

6. Step 6

   Add the garlic and ginger and stir until fragrant, about 30 seconds.

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

7. Step 7

   Return the prepared tofu to the wok. Whisk the prepared sauce, pour it in, and toss over medium heat until the sauce bubbles, thickens, and evenly coats the tofu and vegetables.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, spatula, whisk, wok