Sweet and Spicy Tofu Stir-Fry with Veggies

Name: Sweet and Spicy Tofu Stir-Fry with Veggies
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g brown rice rinsed; 480 ml water divided; 2 g fine salt divided; 30 ml low-sodium soy sauce divided; 20 ml rice vinegar for sauce; 20 g honey for sauce; 12 g chili garlic paste for sauce; 3 cloves garlic cloves minced; 10 g fresh ginger finely grated; 1 g black pepper freshly ground; 240 ml water divided; 450 g extra-firm tofu pressed and cut into 2 cm cubes; 18 g cornstarch for coating tofu; 2 g fine salt divided; 15 ml neutral oil divided; 15 ml neutral oil divided; 120 g carrot cut into thin matchsticks; 200 g broccoli florets cut into bite-size pieces; 150 g red bell pepper sliced thinly; 120 g snap peas trimmed; 30 g scallions sliced, whites and greens separated; 15 ml low-sodium soy sauce divided; 5 ml toasted sesame oil for finishing; 8 g toasted sesame seeds for garnish; 10 g cilantro leaves for garnish

This weeknight main uses browned tofu, crisp vegetables, and a soy-based sauce balanced with vinegar, honey, and chili garlic paste. Brown rice cooks in the same time so the meal stays self-contained within the weeknight limit.

By Julienne

Sweet and Spicy Tofu Stir-Fry with Veggies

Cook time: 20 minutes

Servings: 4

Ingredients

180 g brown rice rinsed
480 ml water divided
2 g fine salt divided
30 ml low-sodium soy sauce divided
20 ml rice vinegar for sauce
20 g honey for sauce
12 g chili garlic paste for sauce
3 cloves garlic cloves minced
10 g fresh ginger finely grated
1 g black pepper freshly ground
240 ml water divided
450 g extra-firm tofu pressed and cut into 2 cm cubes
18 g cornstarch for coating tofu
2 g fine salt divided
15 ml neutral oil divided
15 ml neutral oil divided
120 g carrot cut into thin matchsticks
200 g broccoli florets cut into bite-size pieces
150 g red bell pepper sliced thinly
120 g snap peas trimmed
30 g scallions sliced, whites and greens separated
15 ml low-sodium soy sauce divided
5 ml toasted sesame oil for finishing
8 g toasted sesame seeds for garnish
10 g cilantro leaves for garnish

Instructions

In a medium saucepan, combine the brown rice with 480 ml of the water and 2 g of the salt. Bring to a boil, cover, reduce to low, and simmer until tender and the water is absorbed, about 25 minutes. Remove from the heat and rest covered for 5 minutes. The rice is tender and no free water remains in the pot.
While the rice cooks, whisk together 30 ml of the soy sauce, the rice vinegar, honey, chili garlic paste, garlic, ginger, black pepper, and the remaining 240 ml of water in a small bowl. The sauce is smooth and evenly combined.
Toss the tofu with the cornstarch and the remaining 2 g of salt until lightly and evenly coated. The tofu looks dry on the surface with a thin, even coating.
Heat 15 ml of the neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden on at least 3 sides, 8 to 10 minutes. Transfer to a plate. The tofu is golden and crisp at the edges.
Add the remaining 15 ml of oil to the same pan. Stir-fry the carrot, broccoli, bell pepper, snap peas, and all 30 g of scallions for 4 to 5 minutes until crisp-tender. The vegetables are bright and still have some bite.
Return the tofu to the pan, pour in the sauce, and cook while stirring until the sauce thickens and glosses the vegetables, 1 to 2 minutes. Stir in the sesame oil. The sauce coats the tofu and vegetables without pooling thinly in the pan.
Fluff the rice and divide it among bowls. Top with the tofu and vegetables, then finish with the optional sesame seeds and cilantro. Each serving has rice underneath and a glossy tofu-vegetable topping.