Vegetable and Tofu Stir-fry

Golden-crusted tofu cubes and snappy vegetables coated in a thick, glossy brown sauce. The aroma of toasted sesame oil and ginger hits as soon as the wok starts smoking.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 368
• Protein: 20 g
• Carbs: 18 g
• Fat: 23 g

Ingredients

• 400 g firm tofu ( 2cm cubes )
• 300 g Broccoli ( small florets )
• 2 piece Carrot ( thinly sliced on the bias )
• 1 piece Red bell pepper ( strips )
• 2 piece Garlic ( finely minced )
• 4 tbsp soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tbsp Corn starch
• 1 tsp Ginger powder
• 3 tbsp Peanut oil
• 1 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Sriracha Sauce ( to taste )

Instructions

1. Prepare the tofu

   Press the tofu between two cloths to extract moisture. Cut it into 2 cm cubes. They must be dry to the touch to sear well during cooking.

2. Bind the sauce

   In a bowl, mix the soy sauce, maple syrup, rice vinegar, sriracha sauce, ginger, and cornstarch. Whisk until there are no lumps.

3. Sear the tofu

   Heat the peanut oil in a wok or large skillet until it moves like water. Sauté the tofu until a golden and firm crust forms on all sides. Remove from the pan.

4. Sauté the vegetables

   Add a drizzle of oil. Toss in the sliced carrots, broccoli florets, and peppers. Sauté over high heat without stopping. The vegetables should remain vibrant and crunchy, not softened.

5. Glaze

   Add the minced garlic, then return the tofu to the pan. Pour in the sauce. Let it bubble for a few seconds: the sauce will thicken instantly and coat each ingredient in a shiny glaze. Finish with sesame oil and green onions.

Chef's tips

• The secret is heat: the wok must smoke. If you crowd the pan, the vegetables will steam instead of sear.
• Don't add salt; the soy sauce provides all the seasoning needed.
• If the sauce thickens too much, loosen it with a tablespoon of water.

Storage

Keeps for 2 days in the fridge. Reheat in a very hot pan to prevent the tofu from becoming spongy.