2tablespoons(30grams)vinegarrice, white, or apple cider
1tablespoon(15grams)sugar
1tablespoon(12grams)sesame oil
1tablespoon(8grams)cornstarch
½teaspoonsalt
⅛teaspoonblack pepper
PREP THE INGREDIENTS
Take tofu out of package, pat dry, and cut into ⅔ Inch (1.7cm) cubes.Cut mushrooms into quarters, bell pepper into ⅔ Inch (1.7cm) squares, and broccoli into small florets.Thinly slice scallions, then separate white and light-green part from dark green tops.
Make stir-fry sauce in a small bowl by whisking together soysauce, vinegar, sugar, sesame oil, cornstarch, salt, and black pepper.
STIR-FRY INGREDIENTS
In a large nonstick pan, warm up 1½ tablespoons of oil, add dicedtofu, season it with salt, and fry on medium heat for 10 minutes.Flip it every 3 minutes. When golden-brown remove transfer onto a plate and set aside.
Wipe pan clean with kitchen paper, add 1 tablespoon of oil, chopped mushrooms, broccoli, and bell pepper. Stir fry veggies on medium-high heat for 2 minutes, moving them around the pan often, until slightly brown.
Add the white and light-green parts of the scallions, grated garlic, ginger, and red pepper flakes.Toss for 1 minute then add tofu and stir for 1 more minute.
ADD SAUCE
Turn heat down to medium, add sauce, and stir fry 2 more minutes, moving ingredients around the pan.Tip: if you like a saucier consistency add ½ cup of water or vegetable broth.
SERVING SUGGESTIONS
Serve on boiled rice with a pinch of sesame seeds, scallion tops, and a few drops of sesame oil.
Alternatively, boil your favorite noodles per package instructions, drain them, add them to the pan with stir-fry, add ½ cup of vegetable broth, and toss on high heat for 1 minute.
Serve the stir-fried tofu with noodles in a bowl with a pinch of chopped scallion tops, sesame seeds, and a few drops of sesame oil.