Bean Curd With Vegetables (for 2) Recipe

Press and cube tofu

Wrap the 300 g firm tofu in paper towels or a clean kitchen towel and press gently under a weighted plate for 10–15 minutes to remove excess water. After pressing, cut tofu into 2 cm (about ¾ inch) cubes.

Prep vegetables and aromatics

Peel and cut the carrot into 4–5 mm (¼ inch) thick diagonal slices. Trim snow peas and remove strings if needed. Halve baby corn lengthwise if large. Clean and slice mushrooms into 5 mm pieces. Separate and rinse baby bok choy; cut larger leaves into bite-sized pieces. Thinly slice green onions, keeping white and green parts separate. Peel and finely mince the ginger and garlic.

Pan-fry tofu

Heat 1 tablespoon neutral oil in a nonstick or well-seasoned skillet over medium-high heat until shimmering. Add tofu cubes in a single layer without crowding; fry 3–4 minutes per side, turning gently, until all sides are golden-brown and slightly crisp. Transfer tofu to a plate lined with paper towel.

Sauté aromatics

In the same pan, add the remaining 1 tablespoon oil and reduce heat to medium. Stir in the white parts of the scallion, minced ginger, and minced garlic. Sauté 30–45 seconds until fragrant but not browned.

Cook firmer vegetables

Add carrot slices, baby corn, and mushrooms. Stir-fry 2–3 minutes until carrots begin to soften and mushrooms release moisture.

Add quick-cooking vegetables

Add snow peas and baby bok choy; cook 1–2 minutes until bok choy wilts and snow peas are bright green and crisp-tender.

Combine sauce

While vegetables cook, whisk together 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar, a pinch of white pepper, and 120 ml warm stock in a small bowl. In a separate small bowl, dissolve 1 tsp cornstarch in 1 tbs water to make a slurry.

Finish with sauce and tofu

Return the browned tofu to the pan. Pour the sauce mixture over the tofu and vegetables and bring to a gentle simmer. Stir the cornstarch slurry once more, then drizzle into the pan while stirring. Cook 1–2 minutes until sauce thickens and evenly coats tofu and vegetables. Taste and adjust seasoning: add up to ½ tbs soy sauce for salt or a pinch more sugar if desired.

Turn off the heat. Drizzle 1 tsp sesame oil over the finished dish and toss gently. Transfer to a serving plate, sprinkle with toasted sesame seeds and chopped green onion tops or cilantro if using. Serve immediately with steamed rice or noodles.