tofu stir fry#

a wonderfully aromatic, asian-inspired dish featuring marinated tofu stir-fry (30 minutes), which is pan-fried until crispy. combined with a delicate asian sweet and sour sauce, delicious vegetables, and rice, it’s a perfect, delicious lunch or dinner for all fans of vegan asian cuisine.

source

ingredients#

  • sauce
    • 30 ml sesame oil
    • 2 tbsp cornstarch
    • 1 tbsp ginger (peeled and grated or finely chopped)
    • 2 garlic cloves (peeled and pressed or finely chopped (6g))
    • 15ml asian rice wine (or replace with white wine vinegar)
    • 45ml soy sauce
    • 45ml maple syrup
    • optional: some water to dilute
  • 400g tofu
  • 45ml soy sauce
  • 15ml sesame oil
  • 1-2 chilies
  • 15ml maple syrup
  • 4 tbsp cornstarch
  • 30ml cooking oil
  • one head of broccoli
  • 1 bunch of spring onions
  • 1 red bell pepper
  • basmati rice
  • fresh coriander
  • sesame seeds

instructions#

  1. prepare rice in rice cooker, briefly sauté broccoli to soften if desired (optional, if desired).
  2. for the sauce, combine sesame oil, cornstarch, ginger, garlic cloves, rice wine, soy sauce, and maple syrup in a bowl and whisk well. thin with a small splash of water, if desired.
  3. cut the tofu into small square pieces.
  4. place the tofu in a bowl, add the soy sauce, sesame oil, chilies, and maple syrup, and stir well. let it marinate for about 3-5 minutes.
  5. after marinating, mix the tofu with cornstarch until it is evenly coated around the tofu pieces.
  6. add oil to a preheated pan and fry the tofu until golden brown. don’t overcook; just fry the tofu briefly once on each side.
  7. remove tofu from the pan and set aside.
  8. now add the vegetables to the same pan and sauté for 1-2 minutes. deglaze with the sauce and continue simmering.
  9. now add the tofu and simmer until the vegetables are soft but still firm to the bite and everything is well combined.
  10. divide between two plates, garnish with basmati rice, coriander, lime, sesame seeds and chili sauce and enjoy!