Tofu Stir-fry! Restaurant-style

Ingredientes

You’ll need:

200g firm tofu (pat dry and cut into cubes)

1 tbsp oil (for frying)

1 tsp cornstarch (for crisping the tofu)

½ cup steamed edamame beans

½ medium bell pepper, sliced thin

3-5 cloves garlic, minced

½ inch ginger, minced

1 tbsp oil (for stir-frying)

The sauce:

2 tbsp tamari (or soy sauce)

1 tbsp vinegar

1 tsp chili flakes

1 tbsp jaggery powder (or brown sugar)

¼ tsp black pepper

¼ cup water

1 tsp cornstarch (mixed with 2 tbsp water)

How to make it:

1. Pan-fry tofu with oil and cornstarch until golden. Set aside.

2. In the same pan, stir-fry garlic, ginger, and bell pepper on high heat: quick, short time, max flavor.

3. Pour in the sauce, let it reduce slightly, then add back the tofu.

4. Stir in the cornstarch slurry to thicken the sauce, toss in the steamed edamame, and mix.

5. Serve alongside warm rice and finish with spring onions, sesame seeds, and the final secret: a drizzle of toasted sesame oil.

That nutty depth? It makes all the difference.

I prefer tamari over soy sauce for its deeper, more balanced flavor and because it’s usually gluten-free. If you enjoy making Asian food regularly, tamari and toasted sesame oil are worth the investment. Let me know if you try this!