Sesame Tofu & Vegetable Stir-Fry

• Tofu(400 g)
• Jasmine Rice(250 g)
• Broccoli(300 g)
• Bell pepper(1)
• Carrot(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(1 tbsp)
• Brown sugar(2 tsp)
• Cornflour(2 tbsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional

Method

1. 1

   Cook {Jasmine Rice} in plenty of water according to the packet until tender, then drain and keep warm.

   ~12 min

2. 2

   Meanwhile, pat {Tofu} dry and cut into bite-size pieces. Slice {Onion}, cut {Bell pepper} into strips, peel and thinly slice {Carrot}, cut {Broccoli} into small florets, mince {Garlic}, and grate {Ginger}.

   ~10 min

3. 3

   In a small bowl, mix {Soy sauce}, {Sesame oil}, {Rice Vinegar}, {Brown sugar}, and {Cornstarch} with 3 tbsp water until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add {Tofu} and cook, turning occasionally, until golden on most sides.

   ~6 min

5. 5

   Add {Onion}, {Bell pepper}, {Carrot}, and {Broccoli}. Stir-fry for 4 minutes until the vegetables are crisp-tender. Stir in {Garlic} and {Ginger} for the last minute.

   ~4 min

6. 6

   Pour in the sauce and toss for 1–2 minutes until glossy and lightly thickened, coating the tofu and vegetables. Serve over the rice and finish with {Sesame seeds} and {Scallions} if using.

   ~2 min