Rainbow Tofu Stir-Fry

• 250 g firm tofu
• 120 g jasmine rice
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g broccoli
• 1 carrot
• 2 spring onions
• 2 cloves garlic
• 15 g fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 1 tbsp neutral oil
• 1 tsp sesame seeds

Method

0 of 6 steps done

1. 11. Rinse the rice, then cook it covered in 240 ml of water for 12 minutes and leave it to rest for 5.
   Start 12 min timer
2. 22. Press the tofu dry, cut it into cubes, and toss with 1 tbsp of the soy sauce and the cornstarch.
3. 33. Fry the tofu in the oil over high heat for 6–8 minutes, turning, until crisp; set aside.
   Start 7 min timer
4. 44. Stir-fry the broccoli, carrot and peppers for 4 minutes, then add the garlic and ginger for 30 seconds.
   Start 4 min timer
5. 55. Add the rest of the soy sauce, the vinegar and the sesame oil, return the tofu, and toss for 1 minute.
6. 66. Serve over the rice with sliced spring onions and sesame seeds.