Spicy Tofu and Broad Bean Stir-Fry

Instructions

1. 1

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

2. 2

   In a small bowl, mix the soy sauce, sesame oil, and rice vinegar to make the sauce. Set aside.

3. 3

   In another bowl, toss the tofu cubes with the cornstarch until evenly coated.

4. 4

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes. Remove tofu from the pan and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the pan. Add the minced garlic, grated ginger, and sliced red chili. Stir-fry for 1 minute until fragrant.

6. 6

   Add the broccoli florets, cauliflower florets, and broad beans to the pan. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.

7. 7

   Return the crispy tofu to the pan. Pour in the prepared sauce and toss everything together to coat evenly. Stir-fry for another 2 minutes until everything is heated through and well combined.

8. 8

   Taste and adjust seasoning if needed. Serve hot, garnished with extra chili or sesame seeds if desired.