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Vegetable Stir-Fry with Tofu

Name: Vegetable Stir-Fry with Tofu
Total time: 30 min
Ingredients: 1 block firm tofu, cubed; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp ginger, grated; 2 cloves garlic, minced; 1 tbsp cornstarch; 2 tbsp water

30 min Media

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Ingredientes

4 Raciones

firm tofu, cubed1 block
broccoli florets2 cups
red bell pepper, sliced1 whole
yellow bell pepper, sliced1 whole
zucchini, sliced1 whole
soy sauce2 tbsp
sesame oil1 tbsp
ginger, grated1 tbsp
garlic, minced2 cloves
cornstarch1 tbsp
water2 tbsp

Preparación

1
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes. Then cut the tofu into 1-inch cubes.
2
In a small bowl, create a slurry by mixing the cornstarch with 2 tablespoons of water. Set aside.
3
Heat the sesame oil in a large wok or frying pan over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
4
In the same pan, add a little more oil if needed, and sauté the garlic and ginger for about 30 seconds or until fragrant.
5
Add the broccoli florets, red and yellow bell peppers, and zucchini to the pan. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.
6
Return the tofu to the pan with the vegetables. Pour in the soy sauce and the cornstarch slurry. Stir well to combine and cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.
7
Serve the vegetable stir-fry with tofu hot, optionally over rice or noodles.

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