Sticky Ginger-Sesame Tofu Stir-Fry

⏱ 35 min · Serves 2

Golden cubes of crisp tofu tossed with snappy greens in a glossy ginger-garlic sauce. It comes together faster than takeaway and tastes twice as fresh.

Per serving: 855 kcal · 32.0g protein · 72.0g carbs · 44.0g fat

Ingredients

• 400g firm tofu, drained and pressed 15 minutes
• 2 tbsp cornflour
• 3 tbsp neutral oil (sunflower or groundnut)
• 1 red pepper, sliced
• 150g tenderstem broccoli, cut into bite-size lengths
• 3 spring onions, sliced (whites and greens separated)
• 3 garlic cloves, finely chopped
• 20g fresh ginger, grated
• 3 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or brown sugar
• 1 tsp toasted sesame oil
• 1 tsp cornflour mixed with 4 tbsp cold water
• 1 tbsp sesame seeds
• Steamed rice, to serve

Method

1. Cut the pressed tofu into 2.5cm cubes and pat very dry. Toss in a bowl with the 2 tbsp cornflour and a pinch of salt until evenly coated.
2. Heat 2 tbsp oil in a large non-stick frying pan or wok over medium-high heat. Fry the tofu in a single layer for 8-10 minutes, turning every couple of minutes, until crisp and golden on most sides. Lift onto a plate.
3. Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil and the cornflour-water slurry. Set aside.
4. Add the remaining 1 tbsp oil to the pan. Stir-fry the pepper and broccoli over high heat for 3-4 minutes, until just tender with a bite. Splash in 2 tbsp water if the pan looks dry.
5. Add the garlic, ginger and spring onion whites and stir-fry for 1 minute until fragrant.
6. Pour in the sauce and bubble for 30-60 seconds until glossy and thickened, then return the tofu and toss to coat.
7. Scatter over the sesame seeds and spring onion greens and serve straight away with steamed rice.