Introduction
A stir-fry is the fastest way to turn a few vegetables into dinner: everything is cut small and cooked very hot for a few minutes, so the vegetables stay crisp and bright. Tofu adds protein and soaks up the sauce. It is a good way to use what is left in the vegetable drawer.
Stir-frying (chǎo) is one of the main cooking methods of China, made possible by the wok, a thin, round-bottomed pan that heats up fast. Tofu itself has been made in China for around two thousand years. The one rule is to prepare everything before you turn on the heat, because the cooking goes too fast to chop as you go.
Ingredients
- 400 g firm tofu
- 2 tablespoons cornflour
- 3 tablespoons vegetable oil
- 1 head of broccoli, cut into small florets
- 1 red pepper, cut into strips
- 1 carrot, cut into thin sticks
- 3 garlic cloves, sliced
- a piece of ginger the size of a thumb, cut into thin sticks
- 4 spring onions, cut into 3 cm lengths
For the sauce:
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornflour
- 100 ml water
To serve: rice.
Tools
- A wok or a large frying pan
- A mixing bowl
- A small bowl or cup for the sauce
Preparation
- Wrap the tofu in a clean cloth and press it under a heavy plate for 15 minutes to remove water. Cut it into 2 cm cubes, toss them with the cornflour in the bowl.
- Mix the sauce ingredients in a small bowl.
- Heat 2 tablespoons of oil in the wok over a high heat. Fry the tofu for 6 to 8 minutes, turning, until golden on all sides. Set it aside.
- Add the rest of the oil. Stir-fry the carrot and broccoli for 3 minutes, then add the pepper, garlic, ginger and spring onions and cook 2 minutes more, stirring all the time.
- Stir the sauce again and pour it in. Add the tofu and toss for about one minute, until the sauce thickens and coats everything.
- Serve at once with rice.