Tofu and Broccoli Stir-Fry

Instructions

1. 1

   Press the 400g firm tofu to remove excess moisture, then cut it into 2 cm cubes.

2. 2

   In a bowl, toss the tofu cubes with 1 tablespoon cornstarch until evenly coated.

3. 3

   Heat 1 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat.

4. 4

   Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from the pan and set aside.

5. 5

   In the same pan, add the 2 cloves minced garlic and sauté for 30 seconds until fragrant.

6. 6

   Add 300g broccoli florets and stir-fry for 3-4 minutes until they are bright green and just tender.

7. 7

   Return the tofu to the pan. Add 2 tablespoons low-sodium soy sauce and

8. 8

   25 teaspoon black pepper. Stir well to combine and cook for another 2 minutes, allowing the flavors to meld.

9. 9

   Taste and adjust seasoning if needed. Serve hot, optionally with steamed rice.