**Servings:** 1
**Time:**
- **Total Time:** 20 minutes
- **Preparation Time:** 10 minutes
- **Overnight Preparation Required:** Not applicable
- **Cooking Time:** 10 minutes
**Tools:**
- Induction stovetop
- Skillet or frying pan suitable for induction
- Measuring cups and spoons
- Tongs
**Ingredients:**
- 100g firm tofu, cubed
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1/2 cup broccoli florets
- 1/2 bell pepper, sliced
- 1/4 cup snap peas
- 1 small carrot, julienned
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon hoisin sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon sesame seeds (optional)
- Chopped green onions for garnish (optional)
**Instructions:**
1. **Prepare the Tofu:**
- Toss the cubed tofu with cornstarch until evenly coated.
2. **Cook the Tofu:**
- Heat vegetable oil in a skillet over medium-high heat on the induction stovetop.
- Add tofu and cook until golden brown on all sides. Remove from skillet and set aside.
3. **Cook the Vegetables:**
- In the same skillet, add broccoli, bell pepper, snap peas, and carrot.
- Stir-fry for 3-4 minutes until tender-crisp.
4. **Make the Sauce:**
- In a small bowl, combine soy sauce, sesame oil, rice vinegar, hoisin sauce, grated ginger, and minced garlic.
5. **Combine and Serve:**
- Return the tofu to the skillet and pour the sauce over the tofu and vegetables.
- Toss to coat and cook for an additional 2 minutes.
- Garnish with sesame seeds and chopped green onions if desired.
- Serve immediately.
**Health Benefits:**
- High in protein from tofu
- Rich in vitamins and fiber from vegetables
- Contains healthy fats from sesame oil
**Keywords:**
tofu stir fry, induction stovetop, easy recipe, vegetarian
This photorealistic illustration was created using advanced AI technology by DALL-E.
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