Pan-Seared Tofu Veggie Bowl

Ingredients

• extra-firm tofu — 350 g, cubed 2 cm
• broccoli — 200 g, in florets
• carrot — 1, sliced
• soy sauce — 2 tbsp
• sesame oil — 1 tsp
• cornstarch — 1 tbsp
• cooking oil — 1.5 tbsp
• sesame seeds — 1 tsp (optional)

Steps (beginner-friendly)

1. Press the tofu between paper towels under a heavy plate for 5 minutes to squeeze out water, then cube it.
2. Toss the cubes with cornstarch until lightly coated; this gives a crispy crust.
3. Heat the oil in a pan over medium-high heat and sear the tofu 2-3 minutes per side until golden on all sides; remove.
4. Blanch the broccoli and carrot in boiling water 90 seconds, then drain.
5. Add the veggies to the pan and stir-fry 1 minute over high heat.
6. Return the tofu, add soy sauce and sesame oil, and toss 1 minute until coated and glossy.
7. Serve in a bowl, sprinkled with sesame seeds.