Quick Tofu and Vegetable Stir-Fry

• 250g extra firm tofu (pressed and cubed)
• 150g broccoli florets
• 1 red bell pepper (sliced)
• 1 carrot (julienned)
• 150g jasmine rice
• 45ml soy sauce
• 15ml fresh ginger (minced)
• 2 cloves garlic (minced)
• 15ml sesame oil
• 15ml cornstarch
• 60ml water
• 15ml vegetable oil

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Start cooking the jasmine rice according to package instructions. Let it cook in the background while you prepare the sauce and stir-fry.

2. Mark step 2 done
   2

   While the jasmine rice is cooking, prepare your vegetables. In a small bowl, whisk together the soy sauce, fresh ginger, garlic, sesame oil, cornstarch, and water to make the stir-fry sauce.

3. Mark step 3 done
   3

   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cubed extra firm tofu and pan-fry until golden brown and crispy on all sides for 8 min.

4. Mark step 4 done
   4

   Add the broccoli florets, sliced red bell pepper, and julienned carrot to the skillet with the extra firm tofu. Stir-fry until the vegetables are tender-crisp for 5 min.

5. Mark step 5 done
   5

   Give the prepared sauce a quick stir to recombine the cornstarch, then pour it into the skillet. Cook, stirring continuously, until the sauce thickens, becomes glossy, and coats the ingredients evenly for 2 min. Serve immediately over the warm cooked jasmine rice.

Created with AI. Review the ingredients, quantities and steps before cooking.