Savory Soy Glazed Tofu with Stir-fried Vegetables

Step by step

Method

1. 01

   Press the tofu to remove excess water, then cut it into 2 cm cubes. In a small bowl, whisk together 50g of soy sauce, 80g of water, rice vinegar, granulated sugar, and half of the minced garlic and grated ginger to create the sauce. In another tiny bowl, mix cornstarch with 20g of water to form a slurry.

2. 02

   Heat 20g of canola oil in a large skillet or wok over medium-high heat. Add the tofu cubes and pan-fry, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

3. 03

   Add the remaining 10g of canola oil to the same skillet. Add sliced onion and sauté for 2 minutes until slightly softened. Add the remaining minced garlic and grated ginger, bell pepper, carrot, and broccoli florets. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

4. 04

   Pour the prepared sauce into the skillet with the vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency. Season with salt and black pepper to taste.

5. 05

   Return the crispy tofu to the skillet and gently toss to coat it evenly with the sauce and vegetables. Serve immediately, optionally over rice or noodles.