Teriyaki Tofu Stir-Fry

Method

1. 01

   Step 1: Press the tofu

   Wrap the tofu in a clean tea towel and weigh it down with a board and something heavy, like a pan of water, for 15 minutes. Meanwhile, cut the broccoli into small florets, the pepper into strips and the carrot into thin diagonal slices; slice the spring onions, keeping the white and green parts separate.

2. 02

   Step 2: Mix the sauce

   In a bowl, stir together the soy sauce, mirin, sake, sugar, ginger and garlic until the sugar dissolves. Keep the cornflour slurry separately.

3. 03

   Step 3: Crisp the tofu

   Cut the tofu into 2 cm cubes, toss in the cornflour and shake off the excess. Heat 1 tbsp oil in a large frying pan over medium-high heat and fry the cubes in a single layer for 8–10 minutes, turning, until golden and crisp on all sides. Set aside on a plate.

4. 04

   Step 4: Stir-fry the vegetables

   Add the remaining oil to the pan with the carrot and spring onion whites and stir-fry for 2 minutes. Add the broccoli and pepper with 2 tbsp water and cook, stirring, for 4–5 minutes until the broccoli is bright green and just tender but still crunchy.

5. 05

   Step 5: Thicken the sauce

   Pour the sauce over the vegetables, bring to the boil, stir in the cornflour slurry and cook for 1 minute until the sauce turns glossy and coats the vegetables.

6. 06

   Step 6: Toss in the tofu

   Return the tofu to the pan and toss for 30 seconds, just long enough to coat it without losing the crunch. Scatter with sesame seeds and the spring onion greens and serve at once.