Ingredients
400g firm or extra-firm tofu, pressed and cubed
2 cups broccoli florets
1 cup carrots, sliced
1 red bell pepper, sliced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
2 cloves garlic, minced
1-inch piece of fresh ginger, minced
1 tsp sesame seeds, for garnish
Instructions
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Press the tofu to remove excess moisture, then cut into even cubes.
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Heat a large wok or skillet over medium-high heat, add sesame oil, and cook tofu until golden and lightly crispy on all sides. Remove and set aside.
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In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
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Add broccoli, carrots, and bell pepper. Stir-fry over high heat until tender-crisp.
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Return tofu to the pan and pour in soy sauce. Toss to coat evenly and cook 2–3 minutes for flavors to blend.
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Remove from heat, sprinkle with sesame seeds, and serve hot with rice, noodles, or enjoy on its own.
Notes
- Press tofu for at least 15 minutes for a crispy texture.
- Swap vegetables based on seasonality or preference.
- Add chili flakes or hot sauce for extra spice.
- Leftovers store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 15 mi