Tofu and broccoli stir-fry
Crisp tofu in a soy and garlic glaze with crunchy vegetables and rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4 people
- Vegan
Ingredients
Quantities adjust to the number of servings.
- Rice250 g
- Firm tofu400 g
- Cornflour2 tbsp
- Sunflower oil4 tbsp
- Broccoli500 g
- Pepper (red or yellow)1
- Carrot100 g
- Garlic3 cloves
- Soy sauce4 tbsp
- Sugar2 tsp
- Chilli flakes½ tsp
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Wrap the tofu in a clean tea towel and press out the water, then cut it into 2 cm cubes and toss in the cornflour.
Fry the tofu in three tablespoons of oil in a large pan over a medium-high heat for 8–10 minutes, turning only occasionally, until golden and crisp on all sides. Lift out.
Mix the soy sauce, sugar, chilli and 3 tablespoons of water.
Stir-fry the broccoli and the sliced pepper and carrot in the remaining oil over a high heat for 4–5 minutes, until lightly charred but still crunchy. Add the crushed garlic for 30 seconds.
Pour in the sauce, return the tofu and toss for 1 minute until glossy. Serve straight away with the rice, while the tofu is crisp.