Asian-Inspired Tofu Stir-fry with Red Pepper, Broccoli & Mushrooms
Crisped tofu stir fried with red pepper, broccoli and mushrooms, glazed with soy sesame vinegar and cornflour.
- 300 g firm tofu
- 1 medium red pepper
- 200 g broccoli
- 150 g chestnut mushrooms
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 2 medium spring onions
- 1 tsp sesame seeds
- 200 g cooked rice, for serving
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Add to a shopping listHow the shopping list works →- Step 1
Press the tofu to remove excess water, then cut into 2cm cubes.
- Step 2
Slice the red pepper into thin strips. Cut the broccoli into small florets. Slice the mushrooms.
- Step 3
Peel and finely grate the ginger. Mince the garlic.
- Step 4
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and cornflour to make the sauce. Set aside.
- Step 5
Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat.
- Step 6
Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the pan and set aside.
- Step 7
Add the remaining 1 tbsp of vegetable oil to the pan.
- Step 8
Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- Step 9
Add the red pepper and broccoli and stir-fry for 3-4 minutes until they start to soften but are still crisp-tender.
- Step 10
Add the mushrooms and stir-fry for another 2-3 minutes until softened.
- Step 11
Pour the prepared sauce into the pan and stir well. Cook for 1-2 minutes until the sauce thickens.
- Step 12
Return the crispy tofu to the pan and toss to coat in the sauce.
- Step 13
Slice the spring onions thinly.
- Step 14
Serve the stir-fry immediately over cooked rice, garnished with sesame seeds and sliced spring onions.
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