Teriyaki tofu stir-fry

Method

1. Wrap the tofu in a clean tea towel and put something heavy on top to press it for 10 minutes, then cut it into 2 cm cubes.
2. Rinse the rice and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat right down and cook for 12 minutes, then leave it covered off the heat.
3. Grate the ginger and garlic into a jug. Add the soy sauce, maple syrup, cornflour and 100 ml of cold water and stir until there are no lumps.
4. Slice the carrots thinly on the diagonal and trim the mangetout. Toast the sesame seeds in a dry wok over a medium heat for 2 minutes, until golden, and tip them out.
5. Warm the olive oil in the wok over a medium-high heat and fry the tofu for 6 to 8 minutes, turning, until golden. Add the carrots and mangetout and stir-fry for 3 minutes, until bright and tender with a bite.
6. Give the sauce another stir, as the cornflour settles, and pour it in. Let it bubble for 1 to 2 minutes, stirring, until thick, glossy and clinging to the tofu.
7. Fluff the rice with a fork, spoon the stir-fry on top and sprinkle over the sesame seeds.

Tip Whisk the sauce again right before it goes in. Cornflour sinks to the bottom of the jug and the sauce will not thicken if it stays there.

Photo made with AI.

From Nosha · nosha.app