Tofu Stir-fry with Vegetables

1. 1
   prep

   Press and cube the tofu.

   Wrap the firm tofu in a clean kitchen towel. Place a heavy object on top and press for 10 minutes to remove excess water. Cut into 1-inch cubes.

   TIPPressing the tofu removes moisture and helps it crisp up beautifully in the pan.
2. 2
   fry · ~5 min

   Pan-fry the tofu until golden.

   1.Toss the tofu cubes with corn flour to coat lightly.

   2.Heat 2 tbsp oil in a wok or wide pan over medium-high heat.

   3.Add the tofu cubes in a single layer and fry until crisp and golden on all sides (4-5 min).

   4.Remove with a slotted spoon and set aside on a plate.
3. 3
   saute · ~4 min

   Stir-fry the aromatics and vegetables.

   1.In the same pan, add the remaining 1 tbsp oil.

   2.Add chopped garlic, julienned ginger, and slit green chilies. Sauté on high heat for 30 seconds until fragrant.

   3.Add diced onion and bell pepper. Toss and cook for 2 minutes until slightly softened but still crunchy.

   4.Add broccoli florets and stir-fry for another 1 minute.

   TIPKeep the heat high and move ingredients constantly to achieve the smoky stir-fry flavor without burning.
4. 4
   saute · ~1 min

   Toss everything in the sauce.

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

   2.Pour in the soy sauce, chili sauce, and vinegar.

   3.Add a pinch of salt and crushed black pepper.

   4.Toss everything vigorously on high heat for 1 minute until the sauce coats the tofu and vegetables evenly.

   TIPDon't overcook after adding the sauce; the vegetables should retain a pleasant crunch.
5. 5
   garnish

   Garnish with spring onion greens and serve hot.

   Transfer to a serving bowl and scatter the chopped spring onion greens on top.

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