Photo by Polina Tankilevitch on Pexels
Asian Sesame Tofu Stir-fry with Broccoli and Red Pepper
Crispy-fried tofu stir-fry coated in sesame oil, soy sauce, rice vinegar, maple syrup and cornflour, with broccoli and red pepper.
- 300 g Firm tofu
- 200 g Broccoli
- 1 medium Red bell pepper
- 2 stalks Spring onions
- 2 cloves Garlic cloves
- 2 cm piece Ginger
- 1 tbsp Sesame oil
- 40 ml Soy sauce
- 1 tbsp Rice vinegar
- 2 tsp Maple syrup
- 1 tbsp Cornflour
- 1 tbsp Vegetable oil
- 1 tsp Toasted sesame seeds
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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
Cut the broccoli into small florets. Slice the red pepper into thin strips. Slice the spring onions, separating the white and green parts.
- Step 3
Mince the garlic and grate the ginger.
- Step 4
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, and cornflour to make the sauce. Set aside.
- Step 5
Heat 10ml of vegetable oil in a large wok or frying pan over medium-high heat.
- Step 6
Add the tofu cubes and fry 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 5ml of vegetable oil to the pan.
- Step 8
Add the broccoli florets and red pepper strips. Stir-fry for 3-4 minutes until tender-crisp.
- Step 9
Add the white parts of the spring onions, minced garlic, and grated ginger to the pan. Stir-fry for 1 minute until fragrant.
- Step 10
Return the crispy tofu to the pan.
- Step 11
Pour the prepared sauce over the ingredients in the pan. Stir well to coat everything, and cook for 1-2 minutes until the sauce thickens.
- Step 12
Stir in the green parts of the spring onions.
- Step 13
Serve immediately, sprinkled with toasted sesame seeds.
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