Crunchy Veggie Stir Fry

Method

1. 1

   Step 1

   Put the rinsed rice and 1¾ cups (420 ml) water in a 2-quart (2-liter) saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then cover, reduce the heat to low and simmer for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes before fluffing with a fork.

2. 2

   Step 2

   While the rice cooks, spread the tofu cubes on a clean kitchen towel and gently blot with a second towel until the surfaces are dry. Leave for 5 minutes while you finish preparing the vegetables; removing surface moisture helps the tofu brown rather than steam.

3. 3

   Step 3

   Whisk the soy sauce, maple syrup, cornstarch / cornflour and 3 tbsp cold water together in a small bowl until smooth. Keep the ginger and garlic separate, ready beside the stove.

4. 4

   Step 4

   Heat a 14-inch (35 cm) wok or 12-inch (30 cm) heavy frying pan over medium-high heat for 1–2 minutes, then add 1 tbsp oil. Add the tofu in a single layer and cook for 6–8 minutes, turning every 2 minutes, until golden on several sides. Transfer to a plate.

5. 5

   Step 5

   Increase the heat to high and add the remaining 1 tbsp oil. Add the broccoli and carrot and stir-fry for 2 minutes, then add the pepper and stir-fry for another 2 minutes. Keep the vegetables moving; they should become brightly colored and lightly browned at the edges without softening completely.

6. 6

   Step 6

   Add the snow peas / mangetout and stir-fry for 1 minute. Push the vegetables to the sides, add the ginger and garlic to the center and stir for 30 seconds, until fragrant but not browned. Toss everything together.

7. 7

   Step 7

   Whisk the sauce again to lift any settled starch, then pour it into the pan and return the tofu. Toss over high heat for 1–2 minutes, until the sauce bubbles, turns glossy and lightly coats the vegetables and tofu. The broccoli should be tender enough to bite through but still crisp; if the sauce becomes too thick, loosen it with 1 tbsp water.

8. 8

   Step 8

   Divide the fluffed rice among three bowls and spoon the stir-fry over the top. Serve immediately, scraping any remaining sauce from the pan over each portion, while the vegetables are at their crunchiest.