Mixed Chinese Vegetable (with Tofu) Recipe

Prepare tofu

Drain the 14 oz block of firm tofu and press it for 15–20 minutes between paper towels or a clean kitchen towel with a flat weight on top. After pressing, cut tofu into 1/2-inch cubes.

Pan-fry tofu

Heat 2 tbs canola oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add tofu cubes in a single layer. Cook without moving for 3–4 minutes until bottoms are golden, then flip and brown remaining sides, about 6–8 minutes total. Remove tofu to a plate and set aside.

Mince aromatics

Peel and finely mince 3 garlic cloves and 1 tbs fresh ginger (or grate). Slice onion into thin wedges to total about 1 cup.

Cook vegetables

Add remaining 1 tbs oil to the same skillet and raise heat to medium-high. Add the onion and carrot (1 cup, sliced thin) and stir-fry 2–3 minutes until slightly softened. Add broccoli florets (2 cups) and snap peas (1 cup) and stir-fry 2 minutes. Add bok choy (2 cups, roughly chopped) and baby corn (1 cup, if using) and continue to stir 1–2 minutes until greens begin to wilt but vegetables remain crisp-tender.

Add aromatics

Push vegetables to the side, add the minced garlic and ginger to the hot pan area and stir for 20–30 seconds until fragrant, then mix through the vegetables.

Return tofu

Return the pan-fried tofu to the skillet and gently toss to combine with the vegetables.

In a small bowl or measuring cup, whisk together 3 tbs low-sodium soy sauce, 1 tbs oyster (or mushroom) sauce, 1 tsp sesame oil, 1 tbs rice wine, 1 cup vegetable broth (or water), 1 tsp sugar, and 1 tsp black pepper until sugar dissolves. Stir 1 tsp cornstarch into the sauce to make a slurry.

Pour the sauce into the skillet with the vegetables and tofu. Bring to a gentle simmer over medium heat and cook 1–2 minutes until the sauce begins to thicken and coats the vegetables. If sauce becomes too thick, add up to 2 tbs more broth to loosen to desired consistency.

Taste and adjust seasoning: add a pinch of salt if needed or 1 tbs soy sauce for more saltiness, and add red pepper flakes for heat if desired.

Turn off heat. Thinly slice 2 scallions and scatter over the stir-fry. Sprinkle 1 tsp toasted sesame seeds and 1/2 tsp red pepper flakes if using. Drizzle a few drops of extra sesame oil if you like a stronger sesame aroma.

Serve immediately over steamed rice or noodles. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water or broth.