Tofu Stir-Fry with Mixed Vegetables

Instructions

1. Step 1

   On the cutting board, drain and press the firm tofu dry, then cut it into 2 cm cubes. Using the chef's knife and grater, prepare the broccoli florets, thinly slice the carrot, bell pepper, and onion, mince the garlic, and finely grate the ginger.

   Cookware: Chef Knife, cutting board, grater

2. Step 2

   Heat 15.0 ml of canola oil in the wok over medium-high heat. Add the firm tofu and sear, turning with the spatula, until golden on several sides; transfer it to the mixing bowl.

   Timer: 8 min (scalable)

   Ingredients used: 15.0 ml Canola Oil, 450.0 gr Firm Tofu

   Cookware: mixing bowl, spatula, wok — medium-high heat

3. Step 3

   Add the remaining 15.0 ml of canola oil to the wok over medium-high heat, then add the broccoli, carrot, bell pepper, and onion. Stir-fry with the spatula until the vegetables are brightly colored and crisp-tender, with the broccoli just softened.

   Timer: 8 min (scalable)

   Ingredients used: 180.0 gr Bell Pepper, 180.0 gr Broccoli, 15.0 ml Canola Oil, 150.0 gr Carrot, 120.0 gr Onion

   Cookware: spatula, wok — medium-high heat

4. Step 4

   Add the garlic, ginger, and soy sauce to the wok, then return the seared firm tofu from the mixing bowl. Toss with the spatula over medium heat until the garlic and ginger are fragrant, the sauce coats everything, and the tofu is hot throughout.

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 45.0 ml Soy Sauce

   Cookware: mixing bowl, spatula, wok — medium heat