Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes
Ingredients
- 1 block extra firm tofu, cut into 2cm cubes
- 4 tbsp tamari (Japanese style soy sauce)
- 1 tbsp toasted sesame oil
- 1/2 tsp red chilli flakes
- 2 tbsp toasted sesame oil
- 4 stalks spring onion, thinly sliced
- 2 cloves garlic, minced
- salt
- sugar
- 8 cups chopped seasonal vegetables (cut into bite-sized pieces)
- steamed jasmine rice, to serve
Method
Tofu
In a small mixing bowl, gently mix the cubed tofu, tamari (Japanese style soy sauce), sesame oil, and optional red chilli flakes. Set aside for 10-15 minutes to marinate.
Stir-Fry
Heat the Equip KIN. wok to a medium heat. Once hot, place the marinated tofu along with any excess marinade and sauté for about 8-12 minutes.
Cook until the cubes of tofu are browned on all sides and the liquid is absorbed. Remove from the wok and set aside.
With the wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for 1-2 minutes until fragrant.
Add your seasonal vegetables starting with dense vegetables like green beans, cauliflower and broccoli. Stir fry until bright in colour and slightly tender but still crunchy (3-5 minutes).
Then add the remaining fast cooking vegetables, like thinly sliced carrot, cabbage, and snap peas, and cook for another 3-5 minutes or until tender.
Season with Salt and balance with a pinch of sugar.
Add the cooked tofu into the pan. Toss for a few minutes until the tofu is heated through and everything is well combined.
Serve
Serve accordingly, with steamed jasmine rice.
