Simple Tofu and Vegetable Stir-Fry
Ingredients
Soy sesame sauce
- 1/4 cup soy sauce (or tamari)
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 tablespoon sugar
- 2 teaspoons ginger paste
- 1 tablespoon cornstarch + 2 tablespoons water
Stir-fry
- 300g firm tofu
- 4 cups chopped vegetables (I used broccoli, capsicum, mushrooms, cabbage)
- 2 cloves garlic
- 1 tablespoon vegetable oil
- Rice to serve
Preparation
Press the water out of the tofu, then dice the tofu into cubes. Set aside
Prepare and chop all the vegetables
Make the sauce in a small bowl by whisking together all the ingredients until no cornstarch lumps remain
Preheat a wok onto medium-high heat, add in the oil and garlic and stir-fry for 2 minutes until fragrant
Add in the vegetables and soy sesame sauce and cook for 6-10 minutes until the vegetables are all tender
Serve with steamed rice
Storage tips
Store in an airtight container in the fridge for up to 3 days. The flavours get even better overnight. Alternatively you can freeze this meal too
