Spicy Tofu & Vegetable Stir-Fry

Instructions

1. 1

   Press the tofu for 15 minutes to remove excess moisture, then cut it into 2 cm cubes.

2. 2

   In a small bowl, mix the cornstarch and water to create a slurry. Set aside.

3. 3

   Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

4. 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. 5

   In the same pan, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

6. 6

   Add the cauliflower and broccoli florets. Stir-fry for 3 minutes.

7. 7

   Add the snow peas and continue to stir-fry for another 2 minutes until all vegetables are crisp-tender.

8. 8

   Return the tofu to the pan. Add the soy sauce and sriracha, stirring to coat everything evenly.

9. 9

   Pour in the cornstarch slurry and stir well. Cook for 1-2 minutes until the sauce thickens and everything is well coated.

10. 10

    Slice the spring onions and sprinkle them over the stir-fry before serving.

11. 11

    Serve hot, optionally with steamed rice or noodles.