Lemon Garlic Tofu Stir-Fry with Rice

Name: Lemon Garlic Tofu Stir-Fry with Rice
Cook time: 20 min
Yield: 4 servings
Ingredients: 200 g white rice uncooked; 360 ml water for cooking rice; 45 ml soy sauce for sauce; 30 ml lemon juice freshly squeezed; 8 g granulated sugar for sauce; 60 ml water for sauce; 5 ml toasted sesame oil for finishing sauce; 2 cloves garlic cloves minced; 5 g fresh ginger finely grated; 2 g fine salt divided for tofu and sauce; 400 g extra-firm tofu pressed and cut into 2 cm cubes; 2 g fine salt divided for tofu and sauce; 1 g black pepper freshly ground; 18 g cornstarch for coating tofu; 20 ml neutral oil divided for searing and stir-frying; 10 ml neutral oil divided for searing and stir-frying; 200 g broccoli florets cut into bite-size pieces; 150 g red bell pepper sliced into thin strips; 100 g snap peas trimmed; 2 cloves garlic cloves minced; 5 g fresh ginger finely grated; 20 g scallions thinly sliced; 8 g toasted sesame seeds for garnish

Extra-firm tofu is pressed, seared until crisp, then tossed with broccoli, bell pepper, and snap peas in a lemon garlic soy sauce. The finished stir-fry is spooned over steamed rice and topped with scallions and sesame seeds for a weeknight main that lands quickly and cleanly.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

200 g white rice uncooked
360 ml water for cooking rice
45 ml soy sauce for sauce
30 ml lemon juice freshly squeezed
8 g granulated sugar for sauce
60 ml water for sauce
5 ml toasted sesame oil for finishing sauce
2 cloves garlic cloves minced
5 g fresh ginger finely grated
2 g fine salt divided for tofu and sauce
400 g extra-firm tofu pressed and cut into 2 cm cubes
2 g fine salt divided for tofu and sauce
1 g black pepper freshly ground
18 g cornstarch for coating tofu
20 ml neutral oil divided for searing and stir-frying
10 ml neutral oil divided for searing and stir-frying
200 g broccoli florets cut into bite-size pieces
150 g red bell pepper sliced into thin strips
100 g snap peas trimmed
2 cloves garlic cloves minced
5 g fresh ginger finely grated
20 g scallions thinly sliced
8 g toasted sesame seeds for garnish

Instructions

Rinse the rice until the water runs mostly clear. Combine the rice with 360 ml water in a medium saucepan, cover, bring to a boil over medium-high heat, then reduce to low and cook until the water is absorbed. Remove from the heat and keep covered 10 minutes. The rice is tender and has absorbed all the water, with steam holes across the surface.
While the rice cooks, mix the soy sauce, lemon juice, sugar, 60 ml water, sesame oil, half the garlic, half the ginger, and 2 g of the salt in a bowl. The sauce is combined and the sugar is dissolved as much as possible.
Pat the tofu very dry, season it with the remaining 2 g salt and the black pepper, then toss with cornstarch until evenly coated. The tofu looks dry, lightly dusty, and no wet starch remains in the bowl.
Heat 20 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 crisp and golden on at least two sides, 8 to 10 minutes. Transfer to a plate. The tofu is browned and crisp on the outside and releases from the pan easily.
Add the remaining 10 ml neutral oil to the same pan. Stir-fry the broccoli, bell pepper, and snap peas for 3 to 4 minutes, then add the remaining garlic and ginger and cook for 30 seconds more. The vegetables are crisp-tender and the garlic smells fragrant without browning.
Return the tofu to the pan, pour in the sauce, and toss for 1 to 2 minutes until the sauce lightly thickens and coats everything. Fold in the scallions off the heat. The sauce is glossy and clings to the tofu and vegetables without pooling in the pan.
Fluff the rice and divide it among bowls. Spoon the tofu stir-fry over the rice and finish with the sesame seeds if using. The rice is fluffy and the stir-fry is evenly distributed over each serving.