Stir-fry Tofu with Crispy Vegetables
Ingredients
- 400 gfirm tofu (pressed and cubed)
- 250 gChinese broccoli (cut into pieces)
- 1 pcCarrot (thinly sliced)
- 1 pcRed bell pepper (sliced into strips)
- 2 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tbspCorn starch (for coating)
- 4 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tbspSesame oil
- 3 tbspPeanut oil
- 1 tspGinger powder
- 1 pcHot chili pepper (seeded and minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge, but tofu will lose its crunch. Reheat in a hot pan.
