Pan-Seared Tofu and Vegetable Stir-fry

1. 1
   prep · ~5 min

   Press and cube the tofu.

   1.Wrap the tofu block in paper towels and press gently to remove excess moisture (2-3 min).

   2.Cut the pressed tofu into ¾-inch cubes.

   3.Toss tofu cubes with cornstarch in a mixing bowl until evenly coated.

   TIPRemoving moisture helps the tofu crisp up instead of steaming in the pan.
2. 2
   prep · ~1 min

   Mix the stir-fry sauce.

   1.In a small bowl, whisk together soy sauce, water, rice vinegar, and grated ginger.

   2.Set aside near the stove.
3. 3
   fry · ~10 min

   Pan-sear the tofu until golden.

   1.Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat.

   2.Add tofu cubes in a single layer and cook without moving for 3-4 minutes per side.

   3.Turn tofu and sear all sides until golden and crisp (8-10 minutes total).

   4.Transfer tofu to a plate and set aside.

   TIPDon't crowd the pan — give each cube space to develop a crust.
4. 4
   saute · ~5 min

   Stir-fry the aromatics and vegetables.

   1.In the same skillet, add minced garlic and scallion whites and sauté until fragrant (30 seconds).

   2.Add broccoli florets and julienned carrot; stir-fry for 2 minutes.

   3.Add bell pepper strips and cook until vegetables are tender-crisp (2 more minutes).

   TIPKeep the vegetables moving — high heat and constant motion give that wok-charred flavor.
5. 5
   saute · ~1 min

   Toss everything with the sauce.

   1.Return the seared tofu to the skillet with the vegetables.

   2.Pour the sauce mixture over everything and toss to coat evenly.

   3.Cook for 1 minute until the sauce is glossy and slightly thickened.
6. 6
   garnish · ~1 min

   Finish with sesame and serve.

   1.Remove from heat and drizzle with sesame oil.

   2.Top with scallion greens and toasted sesame seeds.

   3.Serve immediately.

   TIPA final drizzle of sesame oil off the heat preserves its nutty aroma.

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