Tofu Stir-Fry

Instructions

1. Step 1

   Place the drained tofu in the tofu press and press for 15 minutes to remove excess moisture. Transfer it to the cutting board and cut it into 2.5 cm cubes.

   Timer: 15 min (fixed)

   Ingredients used: 300.0 gr Tofu

   Cookware: Chef Knife, cutting board, Tofu Press

2. Step 2

   While the tofu presses, use the cutting board and chef's knife to cut the broccoli into small florets, slice the bell pepper and carrot, and mince the garlic.

   Parallel with step: 1

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat 10.0 ml of vegetable oil in the skillet over medium-high heat. Add the tofu cubes and sauté for 5 minutes, turning with the spatula, until several sides are golden brown; transfer the tofu to the mixing bowl.

   Timer: 5 min (scalable)

   Ingredients used: 10.0 ml Vegetable Oil

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

4. Step 4

   Add the remaining 10.0 ml of vegetable oil to the skillet over medium-high heat. Add the broccoli, bell pepper, and carrot and sauté for 7 minutes, tossing with the spatula, until the broccoli is bright green and tender-crisp and the vegetables show light browning.

   Timer: 7 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 180.0 gr Broccoli, 100.0 gr Carrot, 10.0 ml Vegetable Oil

   Cookware: skillet — medium-high heat, spatula — toss

5. Step 5

   Add the garlic and soy sauce to the skillet and toss for 1 minute until the garlic is fragrant. Return the tofu from the mixing bowl and toss for 2 minutes, until everything is hot and evenly coated.

   Ingredients used: 3.0 clove Garlic, 45.0 ml Soy Sauce

   Cookware: mixing bowl, skillet — medium heat, spatula — toss