Vegetable Stir-Fry

Cook the rice

Rinse the rice until the water runs clear, then cook according to package instructions (or combine with 540 ml water, bring to a boil, cover, and simmer on low for 15–18 minutes). Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork and keep warm.

Press and cube the tofu

Wrap the tofu in a clean tea towel or several layers of kitchen paper and press firmly for at least 5 minutes — the drier the tofu, the crispier it will get. Cut into 2 cm cubes and season lightly with a pinch of salt.

Fry the tofu until golden

Heat 1½ tbsp of vegetable oil in a wok or large non-stick frying pan over high heat until shimmering. Add the tofu in a single layer and fry undisturbed for 2–3 minutes per side until deep golden and crispy. Remove and set aside on a plate.

Stir-fry the aromatics and vegetables

Add the remaining ½ tbsp oil to the pan. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the carrot and broccoli and stir-fry for 3 minutes, then add the bell pepper and cook for a further 2 minutes until everything is tender-crisp with a little bite. If the broccoli needs more time, add a splash of water and cover the pan for 1 minute.

Combine and finish

Return the tofu to the pan, pour over the soy sauce and sesame oil, and toss everything together over high heat for 1 minute until well coated and glossy. Taste and adjust seasoning if needed.

Serve

Divide the rice between bowls and spoon the stir-fry on top. Serve immediately.