Vegetable and Tofu Stir-Fry

Instructions

1. Step 1

   Whisk the soy sauce, water, rice vinegar, sesame oil, and sugar together until the sugar dissolves. Set the sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 12.0 gr Sugar, 60.0 ml Water

   Cookware: small bowl

2. Step 2

   Pat the tofu dry, cut it into cubes, and gently toss it with the cornstarch until evenly coated.

   Timer: 5 min (fixed)

   Ingredients used: 20.0 gr Cornstarch, 400.0 gr Tofu

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Heat 1 ¼ tbsp (20 ml) neutral oil in the wok over medium heat. Add the coated tofu and cook, turning occasionally, until crisp and golden on several sides; transfer it to a plate.

   Timer: 8 min (fixed)

   Ingredients used: 20.0 ml Neutral Oil

   Cookware: plate, spatula, wok

4. Step 4

   Heat the remaining 2 tsp (10 ml) neutral oil in the wok over high heat. Add the broccoli and carrots and stir-fry until they begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 2.0 piece Carrot, 10.0 ml Neutral Oil

   Cookware: spatula, wok

5. Step 5

   Add the bell peppers and stir-fry until bright and crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper

   Cookware: spatula, wok

6. Step 6

   Reduce to medium heat. Add the scallions, garlic, and ginger, then stir-fry just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 piece Garlic, 15.0 gr Ginger, 4.0 piece Scallion

   Cookware: spatula, wok

7. Step 7

   Stir the prepared sauce, pour it into the wok, and bring it to a simmer over medium heat. Return the tofu and toss until everything is evenly coated and the sauce lightly thickens.

   Timer: 3 min (fixed)

   Cookware: spatula, wok