Crispy Tofu Stir-Fry with Ginger and Garlic

Ingredients:The tofu and coating

• 400g Extra firm tofu: Cut into bite-sized cubes
• 1 tbsp Cornstarch
• ½ tsp Garlic powder
• Salt and pepper
• 2 tbsp Oil

Ingredients: The ginger soy glaze

• 80ml Soy sauce
• 1 tbsp Cornstarch
• 60ml Water
• 1 tbsp Sesame oil
• 1 tbsp Brown sugar

Ingredients:The stir fry veggies

• 1 head Broccoli: Cut into small, bite-sized florets
• 2 tbsp Oil
• 150g Green beans: Trimmed and cut into long pieces
• 1 tbsp Crushed garlic
• 1 tbsp Crushed ginger
• ½ Red chili: Sliced
• Toasted sesame seeds

Instructions:

• In a bowl, toss your tofu cubes with salt, pepper, garlic powder, and 1 tbsp of cornstarch until evenly coated. This is the secret to getting that crispy exterior!
• In a separate bowl, combine the soy sauce, water, sesame oil, brown sugar, and the remaining 1 tbsp of cornstarch. Stir until the sugar and cornstarch are fully dissolved.
• Heat 2 tbsp of oil in a large pan or wok over medium-high heat. Fry the tofu cubes until they are light brown and crispy on all sides. Remove the tofu from the pan and set aside.
• Add the remaining 2 tbsp of oil to the same pan. Sauté the crushed ginger and garlic until fragrant and golden. Toss in the broccoli florets and green beans, stir-frying for 4-5 minutes until they are bright green and tender-crisp.
• Return the crispy tofu to the pan and fry with the vegetables for another 1-2 minutes.
• Pour your prepared sauce over the mixture. Stir constantly for 1-2 minutes as the sauce begins to bubble and thicken into a glossy glaze.
• Stir in the sliced red chili and toasted sesame seeds. Cook for one final minute, adjust salt and pepper to your preference, and serve hot.