Crispy Tofu Stir Fry

For 2 servings

• Firm tofu, pressed and cubed1 block (about 280g) g
• Cornflour2 tbsp
• Vegetable oil3 tbsp
• Garlic cloves, crushed2
• Grated ginger1 tsp
• Carrot, sliced1
• Red pepper, sliced1
• Broccoli florets100 g
• Soy sauce3 tbsp
• Rice vinegar1 tbsp
• Honey or brown sugar1 tsp
• Cooked rice, to serve

1. 1

   Press the tofu by wrapping it in kitchen paper and placing something heavy on top for 10 minutes, this removes excess water so it crisps up properly. Cut into cubes.

2. 2

   Toss the tofu cubes gently in the cornflour until lightly coated on all sides.

3. 3

   Heat 2 tablespoons of oil in a large frying pan or wok over medium high heat. Add the tofu and cook for 6 to 7 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside on a plate.

4. 4

   Add the remaining oil to the pan, then the garlic and ginger. Stir for 30 seconds until fragrant, keeping it moving so it does not catch and burn.

5. 5

   Add the carrot, red pepper and broccoli. Stir fry for 4 to 5 minutes until just tender but still crisp.

6. 6

   In a small bowl, mix the soy sauce, rice vinegar and honey.

7. 7

   Return the tofu to the pan, pour over the sauce, and toss everything together for 1 to 2 minutes until well coated and heated through.

8. 8

   Serve immediately over rice.