Simple Ginger-Garlic Tofu Stir-Fry

1. 1
   prep · ~10 min

   Press and cube the tofu.

   Wrap the tofu block in a clean kitchen towel and press gently for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2
   prep · ~5 min

   Prep the aromatics and vegetables.

   1.Mince the garlic cloves finely.

   2.Peel and grate the ginger.

   3.Slice the bell pepper into thin strips.

   4.Slice the spring onions, keeping the white and green parts separate.
3. 3
   fry · ~8 min

   Pan-fry the tofu until golden.

   Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the tofu cubes in a single layer and fry for 3-4 minutes per side until golden brown and crisp. Transfer to a plate and set aside.

   TIPDon't crowd the pan — fry in batches if needed for maximum crispiness.
4. 4
   saute · ~4 min

   Stir-fry the aromatics and bell pepper.

   1.Add the remaining 1 tablespoon of oil to the same pan.

   2.Toss in the minced garlic, grated ginger, and white parts of the spring onion. Sauté for 30 seconds until fragrant.

   3.Add the bell pepper strips and stir-fry for 2-3 minutes until slightly tender but still crisp.

   TIPKeep the heat high so the vegetables stay crisp. Don't soften them too much.
5. 5
   mix · ~1 min

   Make the quick sauce.

   In a small bowl, whisk together the soy sauce, sesame oil, corn starch, water, salt, and black pepper until smooth.

6. 6
   saute · ~2 min

   Toss everything together and finish.

   1.Return the fried tofu to the pan with the vegetables.

   2.Pour the sauce over the tofu and vegetables.

   3.Toss everything for 1-2 minutes until the sauce thickens and coats everything evenly.

   4.Turn off the heat.

   TIPToss gently so the crispy tofu doesn't break apart.
7. 7
   garnish

   Garnish with the reserved green spring onion tops and serve hot.

   Scatter the green parts of the spring onions over the top and serve immediately.

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