Tofu, Vegetable, Mock Duck Recipe

Press and cube tofu

Press the firm tofu for 20–30 minutes to remove excess water: wrap in a clean kitchen towel, place a flat weight on top. After pressing, cut tofu into 1-inch cubes.

Season and coat tofu

Toss cubed tofu with 1 tsp sea salt, 1/2 tsp black pepper and 2 tbsp cornstarch until evenly coated. Shake off excess cornstarch.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet or wok over medium-high heat and add 2 tbsp neutral oil. When hot, add tofu in a single layer (work in batches if necessary) and cook without moving for 3–4 minutes until golden on one side. Turn and brown all sides, about 6–8 minutes total. Transfer browned tofu to a plate and set aside.

Prepare mock duck

If mock duck is packed in sauce or needs rinsing, rinse briefly and slice into 1/2-inch strips. If it's dry or firm, warm in a skillet for 1–2 minutes with 1 tsp oil to loosen texture, then remove and set aside with tofu.

Stir-fry aromatics and vegetables

Wipe the skillet, add remaining 1 tbsp neutral oil and 1 tsp sesame oil, then heat over high. Add minced garlic and ginger; stir for 20–30 seconds until fragrant. Add sliced onion and stir 1 minute. Add carrot, bell pepper, broccoli, baby corn and shiitake mushrooms. Stir-fry 4–6 minutes until vegetables are bright, slightly tender but still have bite. Keep veggies moving to avoid burning.

Combine mock duck and tofu

Return the browned tofu and mock duck strips to the pan and toss gently with the vegetables to combine and warm through, about 1–2 minutes.

Mix the sauce

In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar (or maple syrup), 120 ml vegetable broth, and 1 tsp chili garlic sauce (if using) until smooth.

Make cornstarch slurry

In a separate small cup, dissolve 1 tsp cornstarch in 1 tbsp water to make a slurry.

Pour the prepared sauce into the hot pan with vegetables, tofu and mock duck. Stir to coat and bring to a simmer. Once simmering, pour in the cornstarch slurry while stirring; cook 1–2 minutes until sauce thickens and becomes glossy, coating the ingredients. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.

Add scallions and finish

Stir in sliced scallions and remove the pan from heat. If you want more sesame aroma, drizzle an additional 1/4 tsp sesame oil and toss briefly.

Plate and garnish

Transfer the tofu, vegetable and mock duck stir-fry to a serving platter. Sprinkle with toasted sesame seeds and cilantro leaves, and serve with lime wedges on the side.

Serve suggestion: Offer steamed jasmine rice or noodles alongside. Leftovers keep covered in the refrigerator for 2–3 days; reheat gently in a skillet with a splash of water to loosen the sauce.