Tofu with vegetables and rice
Rinse the rice, pour in 240 ml of water, season with salt, and cook covered over low heat for 15 minutes; let stand for 5 minutes. Meanwhile, pat the tofu dry with a towel, cut into 2 cm cubes, and coat in half of the starch. Separate the broccoli into florets, and cut the pepper and carrot into thin strips. Mix the soy sauce, sugar, grated ginger, minced garlic, the remaining starch, and 30 ml of water. Fry the tofu in oil over high heat until crisp, 5–6 minutes, and transfer to a plate. Place the vegetables in the same pan and fry for 4 minutes, stirring, then return the tofu, pour in the sauce, and heat for 1 minute until thickened. Serve with the rice, sprinkled with sesame seeds.
Ingredients
- ✓Firm tofu
- ✓Rice
- ✓Water
- ✓Broccoli
- ✓Sweet pepper
- ✓Carrot
- ✓Soy sauce
- ✓Sugar
- ✓Garlic
- ✓Fresh ginger
- ✓Starch
- ✓Sunflower oil
- ✓Sesame
- ✓Salt
How to cook
- 1
Rinse the rice, pour in 240 ml of water, season with salt, and cook covered over low heat for 15 minutes; let stand for 5 minutes.
- 2
Meanwhile, pat the tofu dry with a towel, cut into 2 cm cubes, and coat in half of the starch.
- 3
Separate the broccoli into florets, and cut the pepper and carrot into thin strips.
- 4
Mix the soy sauce, sugar, grated ginger, minced garlic, the remaining starch, and 30 ml of water.
- 5
Fry the tofu in oil over high heat until crisp, 5–6 minutes, and transfer to a plate.
- 6
Place the vegetables in the same pan and fry for 4 minutes, stirring, then return the tofu, pour in the sauce, and heat for 1 minute until thickened.
- 7
Serve with the rice, sprinkled with sesame seeds.
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