Creado con IA
Spicy Tofu and Broad Bean Stir-Fry
35 min 252 kcal por ración Media
Ingredientes
4 Raciones
- firm tofu400 g
- broad beans (shelled)200 g
- broccoli florets200 g
- cauliflower florets200 g
- soy sauce2 tbsp
- sesame oil1 tbsp
- garlic2 cloves
- ginger1 tbsp
- red chili1 piece
- cornstarch1 tbsp
- vegetable oil2 tbsp
- rice vinegar1 tbsp
Preparación
- 1
Press the tofu for 15 minutes to remove excess moisture, then cut into 2 cm cubes.
- 2
In a small bowl, mix the soy sauce, sesame oil, and rice vinegar to make the sauce. Set aside.
- 3
In another bowl, toss the tofu cubes with the cornstarch until evenly coated.
- 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
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
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
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
Taste and adjust seasoning if needed. Serve hot, garnished with extra chili or sesame seeds if desired.
