Vegetable Stir-Fry with Tofu

Instructions

1. Step 1

   Press the tofu between paper towels for 15 minutes, then cut it into cubes. Prepare the vegetables, garlic, ginger, and scallions while the tofu drains.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, cutting board, paper towels

2. Step 2

   Place the tofu in a mixing bowl and gently toss it with 2 ½ tbsp (20 gr) cornstarch until evenly coated.

   Ingredients used: 20.0 gr Cornstarch, 400.0 gr Tofu

   Cookware: mixing bowl, spatula

3. Step 3

   Whisk the soy sauce, water, rice vinegar, sesame oil, brown sugar, and remaining 1 ¾ tsp (5 gr) cornstarch in a small bowl until smooth.

   Ingredients used: 15.0 gr Brown Sugar, 5.0 gr Cornstarch, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 80.0 ml Water

   Cookware: small bowl, whisk

4. Step 4

   Heat 1 tbsp (15 ml) neutral cooking oil in the wok over high heat. Add the coated tofu in one layer and cook, turning occasionally, until crisp and golden on several sides.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Neutral Oil

   Cookware: spatula, wok

5. Step 5

   Transfer the cooked tofu to the mixing bowl and set it aside.

   Cookware: mixing bowl, spatula, wok

6. Step 6

   Return the wok to high heat and add the remaining 1 tbsp (15 ml) neutral cooking oil. Add the garlic and ginger, then stir-fry until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Fresh Ginger, 9.0 gr Garlic, 15.0 ml Neutral Oil

   Cookware: spatula, wok

7. Step 7

   Add the broccoli, bell pepper, and carrot. Stir-fry over high heat until brightly colored and beginning to soften.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 120.0 gr Carrot, 150.0 gr Red Bell Pepper

   Cookware: spatula, wok

8. Step 8

   Add the snap peas and stir-fry until crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Pea

   Cookware: spatula, wok

9. Step 9

   Whisk the prepared sauce again, then pour it into the wok. Add the cooked tofu and toss over medium heat until the sauce boils briefly, thickens, and coats everything.

   Timer: 2 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: 45.0 gr Scallion

    Cookware: spatula, wok