Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 2 cups of broccoli florets
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a small bowl, mix the soy sauce and cornstarch until well combined.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
5. Add the onion and red bell pepper and sauté for 2-3 minutes until slightly softened.
6. Add the broccoli florets and sauté for 3-4 minutes until tender-crisp.
7. Add the tofu and sauté for 2-3 minutes until lightly browned.
8. Pour the soy sauce mixture over the tofu and vegetables and stir well to coat.
9. Cook for 1-2 minutes until the sauce thickens and everything is well coated.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 16g
Protein: 14g
Sodium: 520mg
Fiber: 4g
Substitutions for ingredients:
- You can use any other vegetables you like, such as carrots, mushrooms, or snow peas.
- You can use tamari instead of soy sauce for a gluten-free option.
- You can use arrowroot powder instead of cornstarch.
Variations:
- Add some sliced water chestnuts or bamboo shoots for extra crunch.
- Add some chili flakes or sriracha for some heat.
- Add some cashews or peanuts for extra protein and texture.
Tips and tricks:
- Make sure to press the tofu well to remove excess water and make it firmer.
- Cut the vegetables into similar sizes for even cooking.
- Don't overcook the vegetables to keep them crisp and colorful.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
Store any 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 the stir fry in a large bowl or on individual plates, garnished with sesame seeds.
Garnishes:
Sesame seeds
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Serve with a side of miso soup or a salad.
Suggested side dishes:
- Steamed rice or noodles
- Miso soup
- Salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the vegetables are too soft, cook them for less time or add them later in the cooking process.
Food safety advice:
- Make sure to cook the tofu and vegetables to a safe temperature of 165°F.
- Store any leftovers promptly in the refrigerator.
Food history:
Stir fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients in a hot wok or skillet over high heat. It originated in China over 2,000 years ago and has since spread to other parts of Asia and the world.
Flavor profiles:
Savory, umami, slightly sweet, nutty
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Chinese