Ingredients
- Firm tofu: 200 g, cut into bite-sized cubes
- Mixed vegetables: 2 cups (broccoli, bell peppers, carrots, zucchini, etc.), thinly sliced
- Garlic: 3 cloves, minced
- Ginger: 1 tsp, finely grated
- Soy sauce (low sodium): 2 tbsp
- Sesame oil: 1 tsp
- Cornstarch: 1 tsp (optional, for coating tofu)
- Water: 2 tbsp
- Black pepper: ¼ tsp
- Salt: To taste (optional, as soy sauce is salty)
- Sesame seeds: 1 tsp, for garnish
- Spring onions: 2 tbsp, finely chopped, for garnish
Preparation
Pat the tofu dry using a clean kitchen towel and cut it into cubes.
Optionally, toss the tofu in cornstarch for a crispier texture when stir-fried.
Heat sesame oil in a non-stick pan or wok over medium heat.
Add tofu cubes and stir-fry until golden brown on all sides (about 5-7 minutes). Remove and set aside.
In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
Add the sliced vegetables to the pan. Stir-fry on high heat for 3-5 minutes until tender yet crisp.
In a small bowl, mix soy sauce, water, and black pepper. Pour this sauce into the pan with the vegetables.
Add the cooked tofu back into the pan and toss everything to coat well.
Cook for another 2 minutes, letting the sauce thicken slightly.
Garnish with sesame seeds and spring onions.
Serve hot as a standalone dish or pair with steamed rice or quinoa for a complete meal.
Number of servings: Serves 2
Notes
- Use firm tofu to prevent breaking during cooking.
- Adjust vegetables and spices based on availability and preference.
- For a nutty flavor, drizzle a little peanut butter into the sauce mixture.
