Ingredients

  • 14 oz (400 g) firm tofu, cut into cubes
  • 1 cup broccoli florets
  • 1 cup green beans, trimmed
  • 1 medium carrot, sliced
  • 1/2 cup green peas
  • 1/2 cup sweet corn
  • 1/2 red onion, chopped
  • 1/2 bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tsp sesame seeds
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Salt, to taste

Instructions

  1. Prepare the tofu: Drain the tofu, pat it dry, and cut it into bite-sized cubes.
  2. Season the tofu: Toss the cubes with paprika, black pepper, and 1 tablespoon of soy sauce.
  3. Pan-fry the tofu: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the tofu for 6–8 minutes, turning occasionally, until golden on the outside. Remove and set aside.
  4. Cook the vegetables: Add the remaining olive oil to the skillet. Add the garlic, onion, carrots, and green beans. Stir-fry for 4–5 minutes.
  5. Add remaining vegetables: Add the broccoli, peas, corn, and bell pepper. Cook for another 5–7 minutes until the vegetables are tender-crisp.
  6. Combine everything: Return the tofu to the skillet. Add the remaining soy sauce and toss everything together for 2–3 minutes.
  7. Garnish and serve: Sprinkle with sesame seeds and serve hot.

Tips for the Best Results

  • Press the tofu before cooking to remove excess moisture and help it brown.
  • Avoid overcooking the vegetables so they retain their color and crunch.
  • Add a little lemon juice or chili flakes for extra flavor.
  • Serve on its own or with brown rice for a more filling meal.