Crispy Tofu Stir-Fry with Seasonal Vegetables

Name: Crispy Tofu Stir-Fry with Seasonal Vegetables
Cook time: 18 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 210 ml water divided; 450 g extra-firm tofu pressed and cut into 2 cm cubes; 12 g cornstarch divided; 2 g fine salt divided; 0.5 g ground black pepper divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 5 ml toasted sesame oil; 3 count garlic cloves minced; 12 g fresh ginger grated; 200 g broccoli florets cut into bite-size florets; 150 g red bell pepper sliced; 120 g carrot julienned; 100 g snap peas trimmed; 3 g fine salt divided; 0.5 g ground black pepper divided; 45 ml soy sauce divided; 15 ml rice vinegar; 12 g honey; 10 g cornstarch divided; 90 ml water divided; 30 g scallions thinly sliced; 8 g toasted sesame seeds for garnish

Pressed tofu is coated with cornstarch and pan-fried until crisp, then tossed with seasonal vegetables in a soy-ginger garlic sauce. The sauce is lightly thickened in the pan so it clings to the tofu and vegetables. Jasmine rice rounds out the dish as the serving base.

By Julienne

Crispy Tofu Stir-Fry with Seasonal Vegetables

Cook time: 18 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
210 ml water divided
450 g extra-firm tofu pressed and cut into 2 cm cubes
12 g cornstarch divided
2 g fine salt divided
0.5 g ground black pepper divided
20 ml neutral oil divided
10 ml neutral oil divided
5 ml toasted sesame oil
3 count garlic cloves minced
12 g fresh ginger grated
200 g broccoli florets cut into bite-size florets
150 g red bell pepper sliced
120 g carrot julienned
100 g snap peas trimmed
3 g fine salt divided
0.5 g ground black pepper divided
45 ml soy sauce divided
15 ml rice vinegar
12 g honey
10 g cornstarch divided
90 ml water divided
30 g scallions thinly sliced
8 g toasted sesame seeds for garnish

Instructions

Cook the rice: combine the rinsed jasmine rice with 210 ml water in a medium saucepan, bring to a boil, cover, reduce to low, and cook until the water is absorbed. Keep covered off heat for 10 minutes, then fluff. Rice is tender and fluffy, with no visible water left in the pan.
Pat the tofu very dry. Toss it with 12 g cornstarch, 2 g salt, and 0.5 g black pepper until evenly coated. Tofu cubes look dry and lightly dusted, not gummy.
Heat 20 ml neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and fry until the first side is deeply golden, then turn and crisp the remaining sides, 8 to 10 minutes total. Transfer to a plate. Tofu is crisp and golden on the outside with firm edges.
In the same pan, add the remaining 10 ml neutral oil, the sesame oil, garlic, ginger, broccoli, bell pepper, carrot, snap peas, and the remaining 3 g salt and 0.5 g black pepper. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender. Vegetables are bright and slightly softened but still have bite.
Whisk together the soy sauce, rice vinegar, honey, remaining 10 g cornstarch, and 90 ml water. Pour into the pan and stir for 1 to 2 minutes until the sauce turns glossy and lightly thickened. Sauce coats the vegetables and no raw cornstarch streaks remain.
Return the tofu to the pan and toss 30 to 60 seconds until heated through and evenly coated. Fold in the scallions, then serve the stir-fry over the rice and finish with sesame seeds if using. Tofu is hot and glazed, and the scallions stay vivid and fresh.