Ingredients
Scale to what I have
- 400 g firm tofu, cubed
- 30 ml vegetable oil
- 1 red bell pepper, sliced
- 210 g broccoli florets
- 1 carrot, sliced
- 110 g sugar snap peas
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 45 ml soy sauce
- 1 tbsp cornstarch
- 120 ml water
- 1 tsp sesame oil
- 200 g white rice
- 470 ml water (for the rice)
Method
- Cook the rice in the water.
- Pan fry the tofu until golden on all sides and set aside.
- Stir-fry the vegetables on high heat for four minutes. Add garlic and ginger.
- Whisk soy sauce, cornstarch and water, add to the pan with the tofu and cook until glossy. Finish with sesame oil.