Tofu W / Mixed Veg Recipe

Press and cube

Drain the 14 oz block of extra-firm tofu. Wrap tofu in a clean kitchen towel or paper towels and press with a heavy pan for 15–20 minutes to remove excess water. After pressing, cut the tofu into 1-inch cubes.

Season and coat

In a medium bowl, toss the tofu cubes with 1 tsp kosher salt, 1/2 tsp black pepper and 2 tablespoons cornstarch until evenly coated. Shake off any excess cornstarch.

Pan-fry until golden

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons neutral oil and let it shimmer. Arrange tofu cubes in a single layer (work in batches if needed). Fry, without moving, 3–4 minutes per side until golden and crisp on most sides (about 8–10 minutes total per batch). Transfer cooked tofu to a plate lined with paper towels.

Prep vegetables

While the tofu presses, trim and cut the vegetables: separate broccoli into small florets, slice carrots on the bias, core and slice red bell pepper into strips, trim snap peas, mince 3 cloves garlic and 1 tablespoon ginger, and slice the green onions separating whites from greens.

Stir-fry vegetables

Wipe the skillet used for tofu or use a wok, set over medium-high heat and add 1 tablespoon neutral oil. Add the white parts of the green onions, minced garlic and ginger and stir 20–30 seconds until fragrant. Add carrots and broccoli first and stir-fry 2–3 minutes. Then add red bell pepper and snap peas and continue stir-frying 2–3 minutes until vegetables are crisp-tender (they should still have some color and bite).

Make sauce slurry

In a small bowl or jar, combine 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster or mushroom sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1/2 cup vegetable broth, and 1 teaspoon brown sugar or maple syrup. In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry, then add to the sauce and whisk to combine.

Combine tofu, vegetables and sauce

Return the crispy tofu to the skillet with the vegetables. Give the sauce another quick stir and pour it over the tofu and vegetables. Stir gently to coat and bring to a simmer. Cook 1–2 minutes until the sauce thickens and glazes the tofu and vegetables. Taste and adjust seasoning—add a pinch more salt or soy sauce if desired.

Finish

Drizzle with a little extra sesame oil if you like (about 1/4 tsp), sprinkle with the green parts of the sliced green onions and 1 teaspoon sesame seeds and red pepper flakes to taste. Remove from heat.

Serve the tofu with mixed vegetables immediately over steamed rice, noodles, or enjoy as is. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to preserve crispness.