← Nouns Cooking · Plant-Based

Ingredients

• 400 g extra-firm tofu, pressed, then cut into 2 cm cubes
• 2 tbsp Cornflour (cornstarch)
• 3 tbsp neutral oil
• 250 g Broccoli, cut into small florets
• 1 red pepper, sliced
• 1 Carrot, cut into thin batons
• 2 cloves Garlic, sliced
• 2 cm piece Ginger, cut into matchsticks
• 3 tbsp Tamari
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 1 tsp cornflour, mixed with 3 tbsp water
• 2 Spring onion, sliced
• 2 tsp Sesame seeds
• 150 g jasmine rice, cooked, to serve (optional)

Method

1. Wrap the tofu block in a clean tea towel, set a heavy pan or a few books on top and leave to press for 15 min. Cut it into cubes, pat dry and toss with the 2 tbsp cornflour and a pinch of salt.
2. Mix all the sauce ingredients together in a jug.
3. Heat 2 tbsp of the oil in a large non-stick frying pan or wok over medium-high heat. Add the tofu in a single layer and fry for 8–10 min, turning every couple of minutes, until crisp and golden on all sides. Lift onto a plate.
4. Add the rest of the oil to the pan. Stir-fry the broccoli, pepper and carrot for 3–4 min over high heat, adding 2 tbsp water to help the broccoli steam. They should be bright and still crunchy.
5. Add the garlic and ginger for 30 seconds, then give the sauce a stir and pour it in. Let it bubble for 1 minute until glossy and thick.
6. Return the tofu, toss to coat, then scatter with spring onions and sesame seeds. Serve straight away with rice.

Tips

• Roughly 30 g protein per serving from the extra-firm tofu. Soft or silken tofu won't crisp, so use extra-firm.
• Tamari keeps it gluten-free; ordinary soy sauce works if gluten isn't a concern.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Minimalist Baker