Stir-Fried Vegetables with Tofu and Soy – Gluten-free version

👨‍🍳 Method

1. 1
   Pat the tofu thoroughly dry with paper towels.
2. 2
   In a small bowl, mix the gluten-free soy sauce, starch, lemon juice and chili pepper into a smooth sauce.

   Bowl
3. 3
   Heat the wok over high heat until very hot, then add the oil.

   ⚙ Pan-fryingStoveWok

   💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
4. 4
   Sear the tofu 5–6 minutes, turning as little as possible, until golden on all sides, and transfer to a clean plate.

   Stove
5. 5
   Add the carrot and stir-fry 2 minutes, stirring constantly.

   Stove
6. 6
   Add the red pepper, yellow pepper and mushrooms and keep stir-frying 2–3 minutes, until the vegetables are tender but still crisp.
7. 7
   Add the garlic and ginger and stir-fry 30 seconds, until fragrant.

   Stove

   💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
8. 8
   Return the tofu to the wok.
9. 9
   Add the bean sprouts and stir-fry 2 minutes.

   Stove
10. 10
    Pour the sauce into the wok and keep tossing 2 minutes, until all the vegetables are coated.

    Stove
11. 11
    Add the sesame oil and stir.
12. 12
    Serve immediately over rice.