Salteado de Tofu y Verduras (Chifa-Style Tofu and Vegetable Stir-Fry)

Method

1. 1

   Press the tofu between paper towels for 10 minutes to push out excess water, then cut into cubes.

   💡 Dry tofu is what lets it crisp instead of steaming in the wok.

2. 2

   Heat 2 tablespoons of oil in a wok until shimmering and fry the tofu, turning occasionally, until golden on most sides, about 6 minutes. Remove.

3. 3

   Add the remaining oil and stir-fry the garlic and ginger 30 seconds until fragrant.

4. 4

   Add the broccoli, mushroom and bell pepper, and stir-fry over high heat for 3 minutes, until just crisp-tender.

5. 5

   Stir in the aji amarillo paste and soy sauce and toss 1 minute to coat everything evenly.

6. 6

   Return the tofu to the wok with the white spring onion and toss 1 minute more to reheat.

7. 7

   Off the heat, drizzle with sesame oil, scatter the green spring onion, and serve over rice.