Tofu Stir-fry

• tiempo total: 30 minutes

Ingredientes

Stir Fry

1 (14 ounce/400 g) block firm tofu or extra firm tofu

2 Tbsp cornstarch or potato starch

½ tsp each of salt, smoked paprika, black pepper

2 Tbsp oil e.g. avocado oil, divided

½ medium/large head (250 g) broccoli cut into small florets

1 red bell pepper sliced

3 garlic cloves grated/minced

1 Tbsp fresh ginger grated/minced

Sauce

½ cup (120 ml) low-sodium vegetable broth or water

3 Tbsp soy sauce or tamari for gluten-free

2 Tbsp rice vinegar

2 Tbsp maple syrup or any other sweetener

½ Tbsp sesame oil

1 tsp sambal oelek or chili sauce (optional)

1 Tbsp cornstarch or potato starch

To serve

Cooked white or brown rice or noodles

Sesame seeds

Scallions chopped

Red pepper flakes

Instrucciones

You can watch the short video for visual instructions.

First, press the tofu for 15-20 minutes with a tofu press or wrapped in a clean kitchen towel beneath a heavy skillet and/or several heavy books.

Meanwhile, divide the broccoli into bite-size florets, slice the pepper, and mince the garlic and ginger.

Then, cut the tofu into ¾-inch (2 cm) cubes and toss in a Ziplock with the starch, salt, smoked paprika, and black pepper. Toss until thoroughly coated.

Next, combine all the sauce ingredients in a jar, shake or whisk well, and set aside.

Preheat a large non-stick skillet or wok with the oil over medium-high heat. Once hot, add the tofu in a single layer and pan-fry it for 6-8 minutes, flipping every 1-2 minutes to brown every side. Then, set aside on a plate.

Add another drizzle of oil to the pan along with the broccoli and bell pepper, and stir-fry for several minutes, until tender-crisp.

Then, add the minced garlic and ginger to the pan and stir-fry for a minute before pouring the sauce into the pan and simmering until thickened.

Finally, remove it from the heat and add the tofu, tossing well to coat. Enjoy!