🥗 How to Make Mixed Vegetable Tofu

🧆 Ingredients

• 400g firm tofu (cubed)
• 1 cup broccoli florets
• 1 cup carrot slices
• 1 cup bell pepper (chopped)
• 1/2 cup mushrooms (sliced)
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)

🍳 Steps

1. Prepare the Tofu: Remove the tofu from its packaging and drain any excess water. Gently pat the tofu dry with paper towels to remove surface moisture—this helps achieve a crispier texture. Cut the tofu into even 1-inch cubes. Heat a nonstick pan over medium heat, add a small amount of oil, and carefully place the tofu cubes in a single layer. Pan-fry each side for 2–3 minutes until golden brown. Remove and set aside on a plate lined with paper towels.

2. Prepare the Vegetables: Rinse all vegetables thoroughly under running water. Cut broccoli into bite-sized florets, peel and slice carrots thinly on a diagonal, chop bell pepper into strips or chunks, and slice mushrooms evenly. Pat vegetables dry to avoid excess moisture during stir-frying.

3. Stir-Fry Aromatics and Vegetables: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stirring quickly until fragrant (about 30 seconds). Add the carrots first and stir-fry for 1–2 minutes, as they take longer to soften. Then add broccoli, bell pepper, and mushrooms. Stir-fry all vegetables for another 2–3 minutes, tossing frequently to ensure even cooking. Vegetables should be bright and crisp-tender—avoid overcooking to maintain color and texture.

4. Combine Tofu and Sauce: Return the pan-fried tofu to the wok. Add soy sauce, oyster sauce (if using), sugar, salt, and pepper. Gently toss to coat all ingredients evenly. Stir the cornstarch slurry (cornstarch mixed with water) to recombine, then pour it into the wok. Stir gently and cook for 1–2 minutes until the sauce thickens and evenly coats the tofu and vegetables. Taste and adjust seasoning as needed.

5. Check Doneness: The dish is ready when the vegetables are tender but still slightly crisp, and the tofu is heated through and coated in glossy sauce. The sauce should cling to the ingredients without being watery.

6. Serve: Transfer to a serving plate, garnish with chopped green onions, and serve hot. This dish pairs well with steamed rice.

Additional Tips:

• For extra flavor, marinate tofu cubes in a little soy sauce before pan-frying.
• If you prefer softer tofu, skip pan-frying and add tofu directly to the stir-fry, but handle gently to avoid breaking.
• Adjust the vegetable mix based on seasonality or preference—snap peas, baby corn, or zucchini are good additions.
• Keep all ingredients prepped and ready before cooking, as stir-frying is a quick process.

💡 Tips

• Use a mix of seasonal vegetables for variety.
• Pan-frying tofu adds texture.
• Adjust sauce ingredients to taste.
• Serve with steamed rice for a complete meal.