Scrambled Tofu Stir-Fry

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the extra-firm tofu to remove excess water, then crumble it into small, irregular pieces with your hands.

   Ca. 5 min.

   Kokkens note: Pressing tofu helps it absorb flavor better and achieve a firmer texture.

2. 2

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and cornstarch for the sauce.

   Ca. 1 min.

3. 3

   Heat the vegetable oil in a large wok or skillet over medium-high heat.

   Ca. 1 min.

4. 4

   Add the crumbled tofu to the hot pan and cook, stirring occasionally, until it starts to brown and crisp up, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Don't overcrowd the pan; cook in batches if necessary.

5. 5

   Push the tofu to one side of the pan, then add the minced garlic and grated ginger to the other side.

6. 6

   Sauté the garlic and ginger for about 30 seconds until fragrant, then mix them with the tofu.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

7. 7

   Add the diced yellow onion, sliced bell pepper, broccoli florets, and julienned carrot to the pan.

8. 8

   Stir-fry the vegetables for 3-5 minutes until they are tender-crisp.

   Ca. 4 min.

   Kokkens note: Keep the heat high and stir constantly for a good stir-fry.

9. 9

   Give the sauce a quick whisk again, then pour it over the tofu and vegetables.

   Kokkens note: The cornstarch settles, so re-whisking ensures even thickening.

10. 10

    Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.

    Ca. 2 min.

11. 11

    Remove from heat and garnish with sliced green onion, if using.