Stir-Fried Tofu with Mixed Vegetables and Jasmine Rice

Ingredients

• firm tofu 5 oz
• cooked jasmine rice 1 cup
• mixed vegetables 1 cup
• sesame oil 1 tsp
• soy sauce 1 tbsp

Method

1. Prepare the tofu. Drain the firm tofu well by wrapping it in a clean kitchen towel and gently pressing to remove excess moisture. Then cut the tofu into 1-inch cubes.
   Tip: Removing moisture helps the tofu crisp up better when stir-fried.
2. Prepare the vegetables. Wash and chop the carrots, broccoli, and bell peppers into bite-sized pieces to ensure even cooking.
   Tip: Cut vegetables uniformly for consistent texture.
3. Heat the pan and add oil. Place a non-stick skillet or wok over medium-high heat. Once hot, add 1 teaspoon of sesame oil and swirl to coat the pan.
   Tip: Sesame oil adds a rich, nutty flavor to the dish.
4. Stir-fry the tofu. Add the tofu cubes to the hot pan. Cook without moving for 2-3 minutes to let them brown on one side, then gently turn and brown on other sides until golden on all sides.
   Tip: Use a spatula to gently turn tofu to avoid breaking the cubes.
5. Add mixed vegetables. Add the chopped mixed vegetables to the pan with the tofu. Stir-fry together for about 4-5 minutes until vegetables are tender-crisp.
   Tip: Keep stirring frequently to cook evenly and prevent burning.
6. Season with soy sauce. Pour 1 tablespoon of soy sauce over the tofu and vegetables. Stir well to coat everything evenly and cook for another 1 minute to blend flavors.
   Tip: Adjust soy sauce quantity to your taste preference.
7. Serve with jasmine rice. Spoon the cooked jasmine rice onto a plate and top with the tofu and vegetable stir-fry. Serve immediately while hot.
   Tip: Warm the rice before serving if it’s been refrigerated.

Pro tips

• Press tofu before cooking to remove excess water for better texture.
• Cook vegetables just until tender-crisp to retain nutrients and color.