Bean Curd W. Mixed Vegetable Recipe

Drain and press tofu

Wrap the tofu block in paper towels or a clean kitchen towel and place a weight on top (a heavy skillet or books) for 15 minutes to press out excess water. After pressing, cut into 1/2-inch cubes and set aside.

Prepare vegetables and aromatics

Wash and cut broccoli into bite-sized florets, peel and thinly slice the carrot on the diagonal, trim snow peas, slice bell pepper, halve baby corn if using, slice mushrooms, mince garlic and ginger, and slice scallions, keeping whites and greens separate.

Make sauce

In a small bowl, whisk together soy sauce, oyster or mushroom sauce, rice vinegar, broth, and sugar until combined. In a separate small cup, mix cornstarch with 1 tablespoon water to make a slurry and set aside.

Pan-fry tofu

Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the pressed tofu cubes in a single layer (work in batches if necessary). Fry without moving for 2–3 minutes, then gently turn to brown other sides until golden and crisp on most sides, about 6–8 minutes total. Transfer tofu to a plate lined with paper towels and sprinkle lightly with 1 teaspoon salt.

Stir-fry aromatics and vegetables

Reduce heat to medium-high. In the same skillet or wok, add 1 tablespoon oil if needed. Add the white parts of the scallions, minced garlic, and minced ginger; stir-fry 20–30 seconds until fragrant (don’t let them brown). Add carrots and broccoli and stir-fry 2 minutes. Add mushrooms, bell pepper, snow peas, and baby corn; continue stir-frying another 2–3 minutes until vegetables are bright and just tender-crisp.

Add sauce and tofu

Give the prepared sauce one quick stir and pour it into the pan. Bring to a gentle simmer. Stir the cornstarch slurry again and slowly add it to the simmering sauce while stirring; the sauce will thicken in about 30–60 seconds. Gently return the browned tofu to the pan and toss carefully to coat without breaking the cubes. Cook together 1–2 minutes to heat through and allow flavors to meld.

Finish

Drizzle 1 teaspoon sesame oil over the dish, season with freshly ground black pepper to taste (about 1 teaspoon), and toss gently. Taste and adjust seasoning — add more soy sauce for saltiness or a pinch of sugar for balance if needed. Sprinkle toasted sesame seeds and the green parts of the scallions on top for garnish.

Serve hot with steamed rice or noodles. Leftovers keep well refrigerated for 2–3 days; reheat gently in a skillet to preserve tofu texture.