Crispy Tofu Stir-Fry with Garlic-Ginger Sauce

Ingredients

• 400 g extra-firm tofu, pressed 10 min and cubed
• 3 tbsp cornstarch
• 3 tbsp neutral oil
• 1 red bell pepper, sliced
• 1 head broccoli, cut into florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce or tamari
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch + 2 tbsp water (slurry)
• Sesame seeds and spring onion to serve

Method

1. Toss tofu cubes with cornstarch until evenly coated.
2. Heat 2 tbsp oil in a large non-stick pan over medium-high. Pan-fry tofu undisturbed until deeply golden on each side, about 8 minutes total. Remove and set aside.
3. Add remaining oil, then bell pepper and broccoli. Stir-fry 4 minutes until just tender.
4. Add garlic and ginger, cook 30 seconds. Whisk together soy sauce, maple, rice vinegar and sesame oil, then pour in. Add the slurry and stir until glossy, about 1 minute.
5. Return tofu to the pan and toss to coat. Top with sesame seeds and spring onion. Serve over rice.