Ginger-Soy Tofu Bowl with Crisp Veggies

A delightful fusion of savory ginger and soy glaze over crispy tofu, perfectly paired with vibrant broccoli and red bell pepper.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by pressing the tofu to remove excess moisture. Wrap the cubed tofu in a clean kitchen towel, and place a heavy skillet on top for about 10 minutes. This step ensures a firm texture when cooked.
2. 2.
   In a small bowl, combine soy sauce and freshly grated ginger. Stir well until the ginger is evenly distributed. This mixture will serve as a versatile marinade and sauce, infusing the tofu with a rich, savory flavor.
3. 3.
   In a large, non-stick skillet, heat a small amount of oil over medium heat. Add the cubed tofu and cook for about 5-6 minutes, turning occasionally until the cubes are golden brown and crisp on the outside. If the tofu begins sticking, reduce the heat slightly.
4. 4.
   Add the broccoli florets and sliced red bell pepper to the skillet with the tofu. Pour the ginger-soy mixture over the ingredients, stirring well to combine. Cook for an additional 4-5 minutes until the vegetables are tender-crisp, retaining a bright color and slight crunch.
5. 5.
   If the pan seems dry, add a splash of water to help steam the vegetables quickly without losing flavor. Taste and adjust seasoning with additional soy sauce if needed. Serve hot in a bowl, garnished with a sprinkle of sesame seeds for an added crunch.