Vegetable Stir-Fry with Tofu

Instructions

1. Step 1

   On the cutting board, prepare the broccoli in small florets, bell pepper, carrot, and onion in thin slices, and mince the garlic; keep the tofu pressed and cut into 2.5 cm cubes.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the wok over medium-high heat, add 15.0 ml of vegetable oil, and add the tofu in a single layer. Stir-fry for 5 minutes until the cubes are golden on several sides and firm.

   Timer: 5 min (scalable)

   Ingredients used: 400.0 gr Tofu, 15.0 ml Vegetable Oil

   Cookware: spatula, wok — medium-high heat

3. Step 3

   Transfer the browned tofu from the wok to the mixing bowl and keep it aside while the vegetables cook.

   Cookware: mixing bowl, spatula, wok

4. Step 4

   Add the remaining 15.0 ml vegetable oil to the wok, then stir-fry the onion, carrot, and broccoli for 3 minutes. Add the bell pepper and garlic and stir-fry for 2 minutes more, until the vegetables are bright and crisp-tender with a fragrant garlic aroma.

   Timer: 5 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 250.0 gr Broccoli, 120.0 gr Carrot, 3.0 clove Garlic, 100.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: spatula, wok — medium-high heat

5. Step 5

   Return the tofu from the mixing bowl to the wok, add 30.0 ml soy sauce, and toss for 2 minutes until everything is hot, evenly coated, and glossy. Taste before adding any extra seasoning.

   Ingredients used: 30.0 ml Soy Sauce

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