Vegetable Stir Fry with Tofu

Instructions

1. Step 1

   Pat the tofu dry, then cut it into bite-size cubes.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tofu

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the soy sauce, water, rice vinegar, sesame oil, brown sugar, and 1 tbsp (8 gr) of the cornstarch until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Brown Sugar, 8.0 gr Cornstarch, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 120.0 ml Water

   Cookware: small bowl, whisk

3. Step 3

   Place the prepared tofu in a mixing bowl and toss gently with the remaining 2 tbsp (16 gr) cornstarch until evenly coated.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Cornstarch

   Cookware: mixing bowl

4. Step 4

   Heat the wok over medium-high heat. Add 2 tbsp (30 ml) of the vegetable oil, then cook the coated tofu, turning occasionally, until crisp and golden on several sides.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Transfer the crisp tofu to a plate.

   Cookware: plate, spatula, wok

6. Step 6

   Return the wok to medium-high heat and add the remaining 1 tbsp (15 ml) vegetable oil. Stir-fry the broccoli and carrot until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 150.0 gr Carrot, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

7. Step 7

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

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 150.0 gr Pea

   Cookware: spatula, wok

8. Step 8

   Add the garlic and ginger, then stir-fry just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

9. Step 9

   Whisk the prepared sauce again, then pour it into the wok. Cook until bubbling and thickened, return the crisp tofu, and toss until everything is hot and evenly coated.

   Timer: 3 min (fixed)

   Cookware: small bowl, spatula, whisk, wok

10. Step 10

    Remove the wok from the heat, fold in the scallions, and serve immediately.

    Ingredients used: 3.0 piece Scallion

    Cookware: spatula, wok