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Roasted vegetable and tofu bowl served
Steaming bowl of golden fried tofu paired with broccoli and carrots

Roasted vegetable and tofu bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Many people hate tofu because it's spongy and tasteless. The secret is 'pressing' and starch. If we press the water out of the tofu, we make room for flavours, and tossing it in starch gives it a crispy crust when fried, as if it were breaded – all without egg or breadcrumbs.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Tofu press (or heavy object): For draining.
  • Wok or large frying pan: For quick frying.

Allergen Information

⚠️ Soya
⚠️ Sesame
⚠️ Gluten (in soy sauce, if not gluten-free)

Instructions

1 ✓

Wrap the tofu in kitchen paper and press it (place a chopping board and a tin can on top) for 20 minutes. Then cut into cubes.

Tip: Draining is critical. Watery tofu just steams in the hot oil, spits, and remains soft.
2 ✓

Toss the cubes in the cornflour. No need to salt, the soy sauce will be enough.

Tip: The starch forms a thin, gel-like layer with the moisture, drying to an extremely crispy crust when fried.
3 ✓

Heat the oil and fry the tofu until golden brown. Remove to a plate.

Tip: The reaction between hot oil and starch gives the 'breaded' experience.
4 ✓

In the remaining oil (top up if needed), stir-fry the broccoli florets and julienned carrots over high heat.

Tip: Quick, high heat preserves the vegetables' colour and crunch; they don't turn mushy.
5 ✓

When the vegetables are almost done (approx. 5 minutes), toss the tofu back in, drizzle with the soy sauce and sesame oil, combine and serve.

Tip: Only add the soy sauce at the end, otherwise it will burn on the bottom of the pan.

Recipe FAQ

Why did the tofu stick?
The pan wasn't hot enough, or you tried to turn it too soon. Wait until it forms a crust!

Ingredients

  • 400 g Firm Tofu
  • 1 head Broccoli
  • 2 pcs Carrots
  • 3 tbsp Soy sauce
  • 2 tbsp Cornflour (Cornstarch)
  • 2 tbsp Sesame oil
  • 1 tbsp Vegetable oil (for frying)