Stir-fry Tofu with Crispy Vegetables

Golden tofu with a crispy crust and soft center, tossed with vegetables that keep their bite. The dark, glossy sauce coats every piece in a powerful umami glaze.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 358
• Protein: 18 g
• Carbs: 19 g
• Fat: 23 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 250 g Chinese broccoli ( cut into pieces )
• 1 piece Carrot ( thinly sliced )
• 1 piece Red bell pepper ( sliced into strips )
• 2 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp Corn starch ( for coating )
• 4 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 3 tbsp Peanut oil
• 1 tsp Ginger powder
• 1 piece Hot chili pepper optional ( seeded and minced )

Instructions

1. Tofu preparation

   Press the tofu to remove excess water. Cut into even 2cm cubes. In a bowl, toss them generously with cornstarch until they are dry to the touch.

2. Searing the tofu

   Heat peanut oil in a wok or large pan. Sear the tofu cubes over high heat until a golden, rigid crust forms on all sides. Remove and drain on paper towels.

3. Stir-frying vegetables

   In the same pan, toss in minced garlic, chili, and sliced carrots. Add the Chinese broccoli. Stir-fry quickly: vegetables must stay vibrant green and keep their firmness.

4. Binding and glazing

   Return the tofu to the pan. Pour in the soy sauce, rice vinegar, and ginger mixture. Let boil for a few seconds until the sauce thickens and becomes syrupy. Finish with sesame oil for shine.

Chef's tips

• The secret is in pressing the tofu: the less water, the crispier the crust.
• Don't overcrowd the wok; work in batches if necessary to maintain high heat.
• The sauce must boil so the residual starch from the tofu makes it glossy and thick.

Storage

Keeps for 2 days in the fridge, but tofu will lose its crunch. Reheat in a hot pan.