Vegetable Stir-Fry with Cashews

Instructions

1. Step 1

   On the cutting board, use the vegetable peeler and chef's knife to peel and thinly slice the carrot, slice the red bell pepper, trim the snow pea, cut the broccoli into bite-size florets, mince the garlic, and ensure the well-pressed firm tofu is in 2-cm cubes.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Rinse the long-grain rice in the saucepan with lid and drain it, then add 600.0 ml water and bring to a boil over high heat. Cover, reduce to low heat, cook until the water is absorbed, 15 minutes, then remove from the heat and rest covered for 5 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 600.0 ml Water

   Cookware: saucepan with lid — high heat, then low heat

3. Step 3

   In the mixing bowl, toss the firm tofu with 30.0 ml soy sauce until the cubes are evenly coated.

   Parallel with step: 2

   Ingredients used: 400.0 gr Firm Tofu, 30.0 ml Soy Sauce

   Cookware: mixing bowl, spatula

4. Step 4

   Heat 15.0 ml vegetable oil in the wok over medium-high heat, then stir-fry the tofu for 5 minutes until browned on several sides. Transfer the browned tofu to the cutting board.

   Timer: 5 min (fixed)

   Parallel with step: 2

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: cutting board, spatula, wok — medium-high heat

5. Step 5

   In the mixing bowl, whisk the remaining soy sauce, 100.0 ml water, and cornstarch until completely smooth with no visible lumps.

   Parallel with step: 2

   Ingredients used: 15.0 gr Cornstarch, 45.0 ml Soy Sauce, 100.0 ml Water

   Cookware: mixing bowl, whisk

6. Step 6

   Heat the remaining 15.0 ml vegetable oil in the wok over medium-high heat and stir-fry the garlic for 30 seconds until fragrant. Add the carrot and broccoli for 3 minutes, then add the red bell pepper and snow pea and cook 2 minutes until bright and crisp-tender; the full wok load will soften and steam rather than deeply brown.

   Timer: 5 min (fixed)

   Parallel with step: 2

   Ingredients used: 300.0 gr Broccoli, 180.0 gr Carrot, 15.0 gr Garlic, 1.0 piece Red Bell Pepper, 180.0 gr Snow Pea, 15.0 ml Vegetable Oil

   Cookware: spatula, wok — medium-high heat

7. Step 7

   Return the tofu to the wok, whisk the sauce once more, and add it with the cashew; cook over medium heat for 2 minutes, stirring, until the sauce is glossy and coats the vegetables. Fluff the rice with the spatula and serve the stir-fry over it.

   Timer: 2 min (fixed)

   Ingredients used: 100.0 gr Cashew

   Cookware: saucepan with lid, spatula, wok — medium heat