Photo by Polina Tankilevitch on Pexels
Asian Tofu Stir-Fry with Red Pepper, Broccoli and Mushrooms
Crisped tofu cubes are stir-fried with onion, red pepper and mushrooms, then tossed in soy, vinegar, sesame, garlic and ginger.
- 280 g firm tofu
- 1 whole red pepper
- 200 g broccoli florets
- 150 g mushrooms, sliced
- 1 whole red onion
- 15 g fresh parsley, chopped
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 whole garlic cloves, minced
- 10 g fresh ginger, grated
- 20 ml vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Whisk together soy sauce, rice vinegar, sesame oil, minced garlic and grated ginger in a small bowl to create the sauce. Set aside.
- Step 3
Cut red pepper into bite-sized chunks. Cut red onion into wedges, separating the layers.
- Step 4
Heat 10ml vegetable oil in a large wok or frying pan over high heat until shimmering.
- Step 5
Add tofu cubes and cook for 5-6 minutes, stirring occasionally, until golden on multiple sides. Transfer to a plate.
- Step 6
Add remaining 10ml oil to the pan. Add red onion and cook for 2 minutes until starting to soften.
- Step 7
Add mushrooms and cook for 3 minutes, stirring frequently, until they release their moisture and begin to brown.
- Step 8
Add red pepper and broccoli florets. Stir-fry for 4-5 minutes until vegetables are tender-crisp and broccoli is bright green.
- Step 9
Return tofu to the pan and pour the sauce over. Toss everything together for 1-2 minutes until well coated and heated through.
- Step 10
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve immediately over steamed jasmine rice or noodles.
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