Classic Vegetable & Tofu Stir-Fry

Ingredients

For 4 servings

• 400 g extra‑firm tofu, pressed, diced into 2 cm cubes
• 1 bell pepper, red, sliced into thin strips
• 1 bell pepper, yellow, sliced into thin strips
• 200 g broccoli florets
• 1 carrot, julienned
• 100 g snow peas
• 1 onion, medium, sliced
• 3 garlic cloves, minced
• 15 g fresh ginger, grated
• 60 ml soy sauce
• 30 ml oyster sauce
• 15 ml rice vinegar
• 15 g cornstarch, mixed with 30 ml water
• 30 ml vegetable oil
• 1 tsp black pepper (optional)
• 0.5 tsp red chili flakes (optional)
• 2 green onions, chopped, for garnish

Method

1. 1

   Prepare the tofu

   Heat 15 ml of vegetable oil in a large wok or skillet over medium‑high heat. Add the tofu cubes and fry until all sides are golden brown, about 5 minutes. Remove tofu and set aside.

2. 2

   Stir‑fry the vegetables

   Add the remaining 15 ml oil to the wok. Toss in the sliced onion, minced garlic, grated ginger, and red bell pepper. Stir‑fry for 2 minutes until fragrant. Add broccoli, carrot, yellow bell pepper, and snow peas. Cook, stirring constantly, for 4–5 minutes until vegetables are crisp‑tender.

3. 3

   Make the sauce

   In a small bowl whisk together soy sauce, oyster sauce, rice vinegar, cornstarch slurry, black pepper and chili flakes if using.

4. 4

   Combine everything

   Return the browned tofu to the wok. Pour the sauce over the stir‑fry and toss to coat. Cook for another 2 minutes until the sauce thickens and glazes the ingredients.

5. 5

   Finish and serve

   Remove from heat, sprinkle chopped green onions on top and serve immediately over steamed jasmine rice or noodles.