Stir-fried tofu with vegetables is the Asian answer to the need for a protein-rich vegan dish. The key is to press the tofu well to remove excess water and then brown it over very high heat until you obtain a firm, golden texture that perfectly absorbs the soy sauce and sesame.
Mediterranean
Stir-fried firm tofu with vegetables and sesame
Crispy tofu stir fry with pepper, carrot, broccoli and soy and sesame sauce. Asian vegan dish high in plant protein.
- Spain
- Main course
- Light
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 16 g
- Fiber 5 g
- Carbohydrates 18 g
- Fat 14 g
- Sodium 820 mg
Story behind the dish
Preparation
Stir-fried firm tofu with vegetables and sesame is a preparation from Spain with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of firm tofu.
- Have ready: 2 julienne carrots.
- Have ready: 1 red pepper in strips.
- Have ready: 200 g of broccoli in florets.
- Have ready: 150 g of shiitake mushrooms.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Press the tofu for 30 minutes between weighted kitchen paper; cut it...
Press the tofu for 30 minutes between weighted kitchen paper; cut it into cubes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown the tofu in very hot oil for 5-6 minutes on each side until golden brown.
Brown the tofu in very hot oil for 5-6 minutes on each side until golden brown. Booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sauté the vegetables in the same wok for 4 minutes over high heat.
Sauté the vegetables in the same wok for 4 minutes over high heat. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Add the mushrooms and cook 2 min
Add the mushrooms and cook 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix all the sauce ingredients
Mix all the sauce ingredients. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Return the tofu; Pour the sauce and cook for 2 minutes until thickened.
Return the tofu; Pour the sauce and cook for 2 minutes until thickened. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Serve with rice and decorated with sesame and chives
Serve with rice and decorated with sesame and chives. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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