Tofu Stir-fry

🛒 Ingredients

• Firm Tofu 200 g · 290 kcal
• Broccoli florets 100 g · 34 kcal
• Carrots, sliced 50 g · 21 kcal
• Red Bell Pepper, sliced 50 g · 16 kcal
• Yellow Onion, diced 30 g · 12 kcal
• Garlic, minced 5 g · 8 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Low-sodium Soy Sauce 30 g · 16 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Cornstarch 5 g · 19 kcal
• Vegetable Oil 10 g · 90 kcal
• Water 30 g · 0 kcal

👨‍🍳 Instructions

1. Press excess water from tofu, then cut into 1-inch cubes. Toss tofu with 1 tsp cornstarch and a pinch of salt until lightly coated.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
3. In the same wok, add onion, carrots, and bell pepper. Stir-fry for 3-4 minutes until vegetables are slightly tender-crisp.
4. Add broccoli, minced garlic, and grated ginger. Stir-fry for another 2-3 minutes until broccoli is vibrant green and slightly tender.
5. In a small bowl, whisk together soy sauce, toasted sesame oil, and water. In another small bowl, dissolve 1 tsp cornstarch in 1 tbsp water to make a slurry.
6. Pour the soy sauce mixture over the vegetables in the wok. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens.
7. Return the cooked tofu to the wok and gently toss to coat everything evenly with the sauce. Serve immediately, optionally garnished with sesame seeds or green onions.