Crisp-tender vegetables and golden tofu in a ginger-garlic sauce — the weeknight formula that keeps vegetables interesting.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Tofu — firm, cubed and pressed dry
Broccoli — in florets
Carrot — thin diagonal slices
Bell Pepper — sliced
Peas — snap peas if you have them
Jasmine Rice — to serve
4 steps
Method
1
Stir soy, cornstarch, and 3 tbsp water into a quick sauce.
2
Sear the tofu in hot oil until golden on two sides, 4 minutes; remove.
4 min — timer available in cooking mode
3
Stir-fry the vegetables hardest-first — carrot, broccoli, then pepper and peas — keeping everything moving, 3 minutes total.
3 min — timer available in cooking mode
Why this works
Order matters: dense vegetables need the head start. Everything should finish crisp-tender together.
4
Add garlic and ginger for 20 seconds, then the sauce and tofu; toss until glossy, 1 minute. Sesame oil off the heat, rice underneath.
1 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.