Vegetable Stir-Fry with Tofu

Ingredients

• 400g firm tofu, pressed and cubed
• 2 tbsp cornflour
• 3 tbsp oil
• 1 red pepper, sliced
• 1 head broccoli, in florets
• 1 carrot, julienned
• 3 garlic cloves, minced
• 1 thumb ginger, grated
• For the sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tsp sesame oil, 1 tbsp cornflour mixed with 3 tbsp water

Instructions

1. Toss the tofu with cornflour to coat.
2. Fry in oil over medium-high heat for 5-6 minutes, turning, until golden and crisp; lift out.
3. Stir-fry the broccoli and carrot for 3 minutes, then add the pepper.
4. Add the garlic and ginger for a minute.
5. Return the tofu, pour in the sauce, and toss until glossy.

Serving suggestions

• Serve over rice or noodles.

Storage & reheating

Keeps 2 days; the tofu softens on reheating but still tastes great.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions