Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1 head of broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, cornstarch, and sesame oil. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add cubed tofu and stir-fry for 3-4 minutes until lightly browned. Remove from wok and set aside.
4. Add broccoli florets to the wok and stir-fry for 2-3 minutes until tender-crisp. Remove from wok and set aside.
5. Add sliced bell pepper and onion to the wok and stir-fry for 2-3 minutes until softened.
6. Add minced garlic and stir-fry for 30 seconds until fragrant.
7. Return tofu and broccoli to the wok and pour in the soy sauce mixture. Stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables and tofu.
8. Season with salt and pepper to taste.
9. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 560mg
Total carbohydrates: 14g
Dietary fiber: 4g
Sugar: 5g
Protein: 12g
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Broccoli can be substituted with other vegetables such as bok choy, snow peas, or carrots.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add sliced mushrooms or baby corn for extra flavor and texture.
- Use hoisin sauce instead of soy sauce for a sweeter flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Press the tofu to remove excess water before cubing it to ensure it browns properly.
- Cut vegetables into similar sizes for even cooking.
- Stir-fry quickly over high heat to retain the vegetables' crunchiness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or noodles and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, or chopped peanuts.
Pairings:
Serve with steamed rice or noodles and a side of steamed or stir-fried vegetables.
Suggested side dishes:
Steamed or stir-fried vegetables such as carrots, bok choy, or snow peas.
Troubleshooting advice:
- If the vegetables are too crunchy, add a splash of water to the wok and cover with a lid for 1-2 minutes to steam.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the tofu and vegetables to the recommended temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients over high heat in a wok or skillet.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve as a main dish with rice or noodles, or as a side dish to complement a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A