Vegetable and Tofu Stir-Fry

Instructions

1. Step 1

   On the cutting board, keep firm tofu drained and pressed, then cut it into 2 cm cubes. Use the vegetable peeler, chef's knife, and box grater to prepare broccoli as small florets, bell pepper and carrot as thin slices, garlic as mince, and ginger as finely grated.

   Cookware: Box Grater, Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Whisk soy sauce, cornstarch, and water in the small bowl until the cornstarch is fully smooth with no dry lumps.

   Ingredients used: 12.0 gr Cornstarch, 60.0 ml Soy Sauce, 120.0 ml Water

   Cookware: small bowl, whisk

3. Step 3

   Heat 15.0 ml vegetable oil in the wok over medium-high heat, add firm tofu in a single layer, and brown for 5 minutes, turning with the spatula until several sides are golden. Transfer the tofu to the mixing bowl.

   Timer: 5 min (scalable)

   Ingredients used: 400.0 gr Firm Tofu, 15.0 ml Vegetable Oil

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

4. Step 4

   Add the remaining vegetable oil, broccoli, bell pepper, and carrot to the wok and stir-fry for 4 minutes until the vegetables are bright and lightly steam-softened. Add garlic and ginger and stir-fry for 1 minute until fragrant.

   Timer: 5 min (scalable)

   Ingredients used: 180.0 gr Bell Pepper, 250.0 gr Broccoli, 150.0 gr Carrot, 12.0 gr Garlic, 15.0 gr Ginger, 15.0 ml Vegetable Oil

   Cookware: spatula, wok — medium-high heat

5. Step 5

   Return the browned tofu to the wok, whisk the sauce once more, and pour it in from the small bowl. Stir-fry for 3 minutes until the sauce bubbles, thickens, and coats the tofu and vegetables, then serve hot from the wok.

   Timer: 3 min (scalable)

   Cookware: small bowl, spatula, whisk, wok — medium-high heat