Ingredients:

  • 1 block (400g / 14 oz) Extra-Firm Tofu, drained and pressed
  • 2 tbsp (30 ml) Neutral Cooking Oil, plus extra for cooking
  • 2 tbsp (30g) Cornstarch
  • ½ tsp (2.5g) Salt
  • ¼ tsp (1g) Black Pepper
  • 6 tbsp (90 ml) Low-Sodium Soy Sauce (or Tamari)
  • 2 tbsp (30 ml) Rice Vinegar
  • 2 tbsp (30 ml) Maple Syrup or Agave Nectar
  • 1 tbsp (15 ml) Sesame Oil (Toasted)
  • 1 tsp (5g) Chili Garlic Sauce (optional)
  • 1 tsp (5g) Cornstarch
  • ¼ cup (60 ml) Vegetable Stock or Water
  • 1 tbsp (15 ml) Neutral Cooking Oil
  • 4 cloves Garlic, minced
  • 2-inch piece Ginger, fresh, peeled and minced
  • 1 large Carrot, sliced thinly on the bias
  • 1 crown Broccoli, cut into small florets
  • 1 medium Red Bell Pepper, sliced
  • 1 large bunch Bok Choy, leaves separated from the white stems, stems sliced
  • 1 tbsp (15g) Toasted Sesame Seeds, for garnish
  • 2 Scallions, thinly sliced, for garnish

Instructions:

  1. Press the tofu for a minimum of 15 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes. Toss the cubes in a bowl with 2 tbsp cornstarch, salt, and pepper until lightly coated. Chop and separate all vegetables (carrots, broccoli, peppers, bok choy stems/leaves). Whisk together all ingredients for the Umami Sauce in a small bowl until the cornstarch is fully dissolved. Set aside.
  2. Heat 2 tbsp oil in the wok or large pan over medium-high heat until shimmering. Add the coated tofu cubes in a single layer (do not overcrowd). Fry for 3–4 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu using a slotted spoon and set aside.
  3. Add 1 tbsp fresh oil to the wok and heat over high heat until just smoking. Add the minced garlic and ginger; stir-fry for 30–45 seconds until fragrant. Immediately add the hard vegetables (carrots and broccoli florets). Stir-fry vigorously for 3 minutes until they begin to tenderise slightly.
  4. Add the softer vegetables (sliced bell peppers and the white stems of the bok choy) to the wok. Continue to stir-fry for 2 minutes.
  5. Return the crispy tofu to the wok. Give the pre-mixed Umami Sauce a final whisk and pour it into the centre of the wok. Stir constantly. The sauce will rapidly thicken (within 30–60 seconds). Immediately add the bok choy leaves and toss just until the leaves are wilted and vibrant green (about 30 seconds).
  6. Turn off the heat. Transfer the stir-fry immediately to serving bowls. Garnish generously with toasted sesame seeds and sliced scallions.