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Vegetable Stir-Fry with Tofu

Name: Vegetable Stir-Fry with Tofu
Total time: 25 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 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon grated ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch; 2 tablespoons water

25 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 tablespoons
sesame oil1 tablespoon
grated ginger1 teaspoon
garlic, minced2 cloves
cornstarch1 tablespoon
water2 tablespoons

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 the 2 tablespoons of water. Set aside.
3
Heat the sesame oil in a large wok or frying pan over medium-high heat.
4
Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds, until fragrant.
5
Increase the heat to high and add the tofu cubes to the pan. Fry until all sides are golden brown, about 5 minutes. Remove the tofu from the pan and set aside.
6
In the same pan, add the broccoli florets, red and yellow bell peppers, and zucchini. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
7
Return the tofu to the pan with the vegetables and pour in the soy sauce. Stir well to combine.
8
Stir the cornstarch slurry once more and then pour it into the pan. Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened and coats the vegetables and tofu evenly.

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