Tofu Stir Fry

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the firm tofu cubes very dry with paper towels to remove excess moisture.

   Ca. 5 min.

   Kokkens note: Pressing the tofu beforehand helps achieve a crispier texture.

2. 2

   Toss the dried tofu cubes with cornstarch in a bowl until evenly coated.

   Ca. 2 min.

3. 3

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

   Ca. 1 min.

4. 4

   Add the coated tofu to the hot pan and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.

   Ca. 7 min.

   Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

5. 5

   Remove the crispy tofu from the pan and set aside.

6. 6

   In the same pan, add the broccoli florets, julienned carrot, sliced bell pepper, and sliced yellow onion.

7. 7

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

   Ca. 4 min.

8. 8

   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

9. 9

   While the vegetables cook, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, sriracha (if using), water, and cornstarch in a small bowl to create the stir fry sauce.

   Ca. 2 min.

   Kokkens note: Ensure the cornstarch is fully dissolved to prevent lumps.

10. 10

    Pour the prepared stir fry sauce over the vegetables in the pan.

11. 11

    Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until it thickens.

    Ca. 2 min.

12. 12

    Return the crispy tofu to the pan and toss everything gently to coat with the sauce.

    Ca. 1 min.

13. 13

    Serve immediately, garnished with toasted sesame seeds if desired.

    Kokkens note: Best served over rice or noodles.