Gourmet Simple Tofu & Veggie Stir Fry By Ranveer Brar

Ingredients:

For the Crispy Tofu:

• 300g firm or extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp cornstarch or arrowroot powder
• 1 tsp smoked paprika (for subtle smoky depth)
• Salt and freshly ground black pepper, to taste
• 2 tbsp vegetable oil (canola or peanut oil preferred)

For the Stir Fry Sauce:

• 3 tbsp soy sauce (low sodium)
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey (balances saltiness)
• 1 tsp toasted sesame oil
• 1 tsp chili garlic sauce or Sriracha (adjust for heat)
• 1 tbsp water
• 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water)

For the Vegetables:

• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 small zucchini, sliced thin
• 3 cloves garlic, finely minced
• 1-inch piece ginger, finely minced
• 3 spring onions, chopped (keep whites and greens separate)

Garnish & Extras:

• Toasted sesame seeds
• Fresh cilantro or Thai basil leaves (optional)
• Crushed roasted peanuts or cashews (optional)
• Lime wedges for serving

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Instructions:

1. Prepare Crispy Tofu:

• Press tofu well to remove excess water for at least 30 minutes.
• Toss tofu cubes with cornstarch, smoked paprika, salt, and pepper until evenly coated.
• Heat oil in a large non-stick skillet or wok over medium-high heat.
• Fry tofu in batches without overcrowding until golden and crispy on all sides (about 3-4 minutes per side). Remove and drain on paper towels.

2. Make the Sauce:

• Whisk together soy sauce, hoisin, rice vinegar, maple syrup, toasted sesame oil, chili garlic sauce, water, and cornstarch slurry in a bowl. Set aside.

3. Stir Fry Vegetables:

• In the same pan, add a little more oil if needed.
• Add the whites of the spring onions, minced garlic, and ginger; sauté for 30 seconds until fragrant.
• Add broccoli, carrots, snap peas, bell pepper, and zucchini. Stir fry on high heat for 4-5 minutes, keeping veggies crisp-tender.

4. Combine & Glaze:

• Return crispy tofu to the pan with veggies.
• Pour the prepared sauce over and toss gently, cooking for another 1-2 minutes until sauce thickens and coats everything beautifully.

5. Finish & Serve:

• Turn off heat. Sprinkle with chopped green parts of spring onions, toasted sesame seeds, fresh herbs, and crushed nuts if using.
• Serve immediately with steamed jasmine rice or soba noodles. Add lime wedges for a fresh zesty kick.

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Pro Tips:

• Press tofu overnight wrapped in a kitchen towel and weighted for best texture.
• Use high heat and quick tossing for that signature wok hei flavor.
• Toast your own sesame seeds and nuts for extra aroma.
• For extra umami, add a splash of mushroom soy sauce or sprinkle dried shiitake powder into the sauce.