Vegetable Stir Fry with Tofu

Instructions

1. Step 1

   Press the drained tofu firmly over the mixing bowl, then cut it into bite-size cubes on the cutting board with the chef's knife. On the cutting board, cut the broccoli into small florets, seed and thinly slice the bell pepper, thinly slice the carrot, mince the garlic, and finely grate the ginger with the grater.

   Cookware: Chef Knife, cutting board, grater, mixing bowl

2. Step 2

   Heat half the cooking oil, 15.0 ml, in the wok over medium-high heat. Add the tofu and sear with the spatula for 8 minutes, turning occasionally until golden on several sides, then transfer it to the mixing bowl.

   Timer: 8 min (scalable)

   Ingredients used: 15.0 ml Cooking Oil, 400.0 gr Tofu

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

3. Step 3

   Add the remaining cooking oil, 15.0 ml, to the wok over high heat. Add the broccoli, bell pepper, and carrot and stir-fry with the spatula for 7 minutes, tossing until the broccoli is bright green and tender-crisp and the carrots are just tender.

   Timer: 7 min (scalable)

   Ingredients used: 180.0 gr Bell Pepper, 250.0 gr Broccoli, 150.0 gr Carrot, 15.0 ml Cooking Oil

   Cookware: spatula, wok — high heat

4. Step 4

   Add the garlic and ginger to the vegetables and stir-fry with the spatula for 1 minute, until fragrant and lightly softened.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok — high heat

5. Step 5

   Return the seared tofu from the mixing bowl to the wok, add the soy sauce, and toss with the spatula for 2 minutes until everything is glossy and hot. Taste before serving immediately.

   Ingredients used: 60.0 ml Soy Sauce

   Cookware: mixing bowl, spatula, wok — high heat