Crispy tofu stir-fry with ginger-soy glaze

• 400 g extra-firm tofudrained and pressed, cut into 2cm cubes
• 3 tbs cornstarch
• 3 tbs vegetable oil
• 200 g broccoli floretscut into bite-sized pieces
• 1 large red bell peppercut into thin strips
• 2 medium carrotscut into thin matchsticks
• 4 garlic clovesminced
• 20 g fresh gingerpeeled and finely grated
• 60 ml store-bought soy sauce
• 2 tbs rice vinegar
• 2 tbs maple syrup
• 1 tsp sriracha
• 1 tsp sesame oil
• 4 scallionsthinly sliced
• 1 tbs sesame seeds

1. 1

   Toss the tofu cubes with cornstarch in a bowl until every piece is evenly coated — this is what gives you that crispy shell.

   Tip: Make sure the tofu is well-pressed and dry before coating. The drier it is, the crispier it gets.

2. 2

   Heat 2 tablespoons of vegetable oil in the skillet over medium-high heat until the oil shimmers and a small piece of tofu sizzles immediately when added. Add the tofu in a single layer and cook undisturbed for 3-4 minutes per side until deep golden and crispy on at least two sides. Remove to a plate.

   Tip: Don't crowd the pan or move the tofu too soon — patience here means crunch.

3. 3

   While the tofu crisps, whisk together the soy sauce, rice vinegar, maple syrup, sriracha, and sesame oil in a small bowl. Set aside.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the broccoli, bell pepper, and carrots. Cook for 3-4 minutes, tossing frequently, until the broccoli is bright green with charred spots and the peppers are just tender-crisp.

5. 5

   Push the vegetables to the edges of the skillet. Add the garlic and ginger to the center and cook for 30 seconds until fragrant and sizzling. Stir everything together, then pour in the sauce and toss to coat. Return the crispy tofu to the skillet and gently fold it in, cooking for another minute until the glaze thickens and clings to everything — it should look glossy and slightly sticky.

6. 6

   Remove from heat and scatter the sliced scallions and sesame seeds over the top.

   Tip: Keeps in the fridge for up to 3 days. The tofu will soften when stored but reheats well in a hot skillet to regain some crispness.

• skillet (30cm (12-inch))
• cutting board
• small bowl

Per serving

Nutritional values are estimates only.