Ginger-Garlic Tofu and Vegetable Stir-Fry with Rice
Crisp vegetables and golden tofu are tossed in a glossy ginger-garlic sauce for a fresh, fast vegan stir-fry.
- 400 g firm tofu
- 150 g basmati rice
- 200 g broccoli
- 1 pc red pepper
- 2 pc carrots
- 4 pc spring onions
- 3 clove garlic
- 15 g fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tsp cornflour
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the rice in salted water according to the packet instructions, then drain and keep warm.
- Step 2
Cut the tofu into 2 cm cubes and pat dry with kitchen paper. Mix the soy sauce, rice vinegar, maple syrup, cornflour and 2 tbsp water in a small bowl.
- Step 3
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Fry the tofu for 6-8 minutes, turning until golden on most sides, then remove to a plate.
- Step 4
Add the broccoli, red pepper and carrots to the pan with a splash of water. Stir-fry for 4-5 minutes until just tender but still crisp.
- Step 5
Add the garlic, ginger and the white parts of the spring onions. Cook for 30 seconds until fragrant.
- Step 6
Return the tofu to the pan, pour in the sauce and toss for 1-2 minutes until glossy and lightly thickened.
- Step 7
Finish with sesame oil, scatter over the green parts of the spring onions and sesame seeds, then serve immediately with the rice.
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