Recipes · Main dishes

Vegetable and Tofu Stir-Fry with Soy Sauce

Name: Vegetable and Tofu Stir-Fry with Soy Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14 oz) extra-firm tofu; 2 tbsp cornstarch for coating the tofu; salt to taste; 3 tbsp canola oil in total, for frying; 2 carrots thinly sliced; 400 g (14 oz) broccoli cut into small florets; 1 red bell pepper cut into strips; 3 scallions sliced, white and green parts separate; 2 clove garlic minced; 15 g (0.55 oz) fresh ginger minced; 4 tbsp soy sauce; 1 tsp sugar; 100 ml (3.4 fl oz) water; 1 tsp cornstarch for the sauce; 250 g (1 1/4 cup) long-grain rice for serving

AI-written · not yet kitchen-tested

Tofu only turns crisp if it is pressed first, dusted with cornstarch and then left alone to brown in a very hot pan. The vegetables go in in order of cooking time so they keep their bite instead of tasting steamed.

Serves 4
Prep 15 min
Cook 15 min
Rest 15 min
Total 45 min
easy

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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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400 g (14 oz) extra-firm tofu
2 tbsp cornstarch for coating the tofu
salt to taste
3 tbsp canola oil in total, for frying
2 carrots thinly sliced
400 g (14 oz) broccoli cut into small florets
1 red bell pepper cut into strips
3 scallions sliced, white and green parts separate
2 clove garlic minced
15 g (0.55 oz) fresh ginger minced
4 tbsp soy sauce
1 tsp sugar
100 ml (3.4 fl oz) water
1 tsp cornstarch for the sauce
250 g (1 1/4 cup) long-grain rice for serving

Method

Wrap the tofu in a clean kitchen towel, place it between two plates and weigh it down with a full can. Press for 15 minutes, until water has come out. Meanwhile, cook the rice according to the package directions.
Cut the bell pepper into strips and the carrots into thin slices, and break the broccoli into small florets. Slice the scallions, keeping the white and green parts separate, and finely chop the garlic and ginger.
Stir the soy sauce, sugar, water and 1 teaspoon of cornstarch in a cup until smooth.
Cut the pressed tofu into 3/4-inch (2 cm) cubes and gently toss them with 2 tablespoons of cornstarch and a pinch of salt in a bowl, until every side is dusted.
Heat 2 tablespoons of oil in a large skillet or wok over high heat. Fry the tofu in a single layer for 6 to 8 minutes, turning only now and then, until every side is golden brown and crisp. Remove and set aside.
Add 1 tablespoon of oil to the pan and stir-fry the carrots and broccoli for 4 minutes. Add the bell pepper, the white scallion rings, garlic and ginger and cook for another 2 minutes. The vegetables should still have some bite.
Stir the sauce again, pour it into the pan and simmer for 1 minute, until it turns glossy and thickens slightly. Return the tofu, toss for 1 minute, sprinkle with the green scallions and serve with the rice.

Tip: Soy sauce is salty, so season only at the end and do not add extra salt. If you like more heat, add half a teaspoon of chili flakes together with the garlic.

Tip: The tofu stays crisp if the sauce goes in just before serving. Left standing, the crust softens.

Food safety: Cool cooked rice quickly (within about an hour), keep it in the refrigerator, do not keep it warm for long and use it by the next day at the latest; reheat it until piping hot all the way through.