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Vegetable Stir-Fry with Tofu

Name: Vegetable Stir-Fry with Tofu
Total time: 30 min
Ingredients: 400g firm tofu; 200g broccoli florets; 150g red bell pepper; 100g carrots; 100g snow peas; 2 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic; 1 tbsp ginger; 1 tbsp cornstarch; 1 tbsp vegetable oil

30 min 198 kcal por ración Media

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Ingredientes

4 Raciones

firm tofu400 g
broccoli florets200 g
red bell pepper150 g
carrots100 g
snow peas100 g
soy sauce2 tbsp
sesame oil1 tbsp
garlic2 cloves
ginger1 tbsp
cornstarch1 tbsp
vegetable oil1 tbsp

Preparación

1
Press the tofu to remove excess moisture, then cut it into 2 cm cubes.
2
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Set aside.
3
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
4
Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and slightly crispy. Remove tofu from the pan and set aside.
5
In the same pan, add the sesame oil. Add minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
6
Add the broccoli florets, sliced red bell pepper, sliced carrots, and snow peas. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.
7
Return the tofu to the pan. Pour in the soy sauce and the cornstarch slurry. Stir well to coat all the ingredients and cook for another 2 minutes until the sauce thickens.
8
Taste and adjust seasoning if needed. Serve hot, optionally with steamed rice or noodles.

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