Tofu Stir-Fry with Broccoli and Peppers

Press and marinate the tofu

Wrap the tofu in a clean kitchen towel or several layers of paper towel and press it firmly for at least 5 minutes to remove excess moisture — the drier it is, the crispier it will get. Cut into 2 cm cubes. In a bowl, whisk together 1 tbsp of the soy sauce, half the sesame oil, half the minced garlic, and all of the grated ginger. Add the tofu, toss gently to coat, and set aside to marinate for at least 10 minutes while you prep everything else.

Cook the rice

Cook the rice according to package instructions. Once done, fluff with a fork and keep warm with the lid on.

Fry the tofu until golden

Heat the remaining sesame oil in a wok or large non-stick frying pan over medium-high heat until shimmering. Add the marinated tofu in a single layer — don't crowd the pan — and fry undisturbed for 2–3 minutes per side until deep golden and lightly crisp all over. Remove and set aside on a plate.

Stir-fry the vegetables

In the same pan over high heat, add the broccoli and a splash of water (about 2 tbsp) to help it steam. Stir-fry for 2 minutes, then add the bell pepper and the remaining garlic. Toss everything together and cook for a further 2–3 minutes until the vegetables are tender-crisp and bright in color.

Bring it all together and serve

Return the tofu to the pan, pour in the remaining 2 tbsp of soy sauce, and toss everything together over high heat for 1 minute until the sauce coats the tofu and vegetables evenly. Divide the rice between bowls, spoon the stir-fry on top, and finish with sliced spring onions and a scattering of black sesame seeds.