Vietnamese Tofu and Vegetable Stir-Fry with Rice

Ingredients

• about 400 g Firm Tofu
• 1 cup Broccoli Florets
• 1 cup Carrots
• 1 cup Bell Peppers
• 0.5 cup Snow Peas
• 2 cloves Garlic
• 1 teaspoon Ginger
• 3 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Maple Syrup
• 2 tablespoons Vegetable Oil
• 4 cups Cooked Rice
• 1 tablespoon Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 400 g of Firm Tofu on a clean kitchen towel or paper towels. Fold the towel over the tofu and place a heavy object on top (like a cutting board with cans) for at least 10 minutes to press out excess water. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Heat 1 tablespoon of the Vegetable Oil in a large 30.48 cm skillet over medium-high heat (around 190.6°C or 190°C). Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
3. 3While the tofu cooks, prepare the sauce. In a small bowl, whisk together the 3 tablespoons of Soy Sauce, 1 tablespoon of Rice Vinegar, and 1 teaspoon of Maple Syrup until well combined.
4. 4Once the tofu is golden brown, remove it from the skillet and set aside on a plate. Add the remaining 1 tablespoon of Vegetable Oil to the same skillet over medium-high heat (around 190.6°C or 190°C).
5. 5Add the 2 cloves of minced Garlic and 1 teaspoon of minced Ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
6. 6Add the 1 cup of Broccoli Florets, 1 cup of Carrots (sliced into 0.635 cm thick rounds), and 1 cup of Bell Peppers (cut into 2.54 cm pieces) to the skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp, meaning they are cooked but still have a slight bite.
7. 7Add the 0.5 cup of Snow Peas and the cooked tofu back into the skillet with the vegetables. Stir-fry for 2 minutes to heat everything through.
8. 8Pour the prepared sauce mixture over the tofu and vegetables in the skillet. Stir everything together and cook for 1-2 minutes more, until the sauce has thickened slightly and coats all the ingredients.
9. 9Serve the stir-fry immediately over the 4 cups of Cooked Rice. Sprinkle the top with 1 tablespoon of Sesame Seeds before serving.

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