Crispy Tofu and Vegetable Stir-Fry

Steps

1. Drain the tofu, wrap it in a clean kitchen towel and set a heavy pan on top to press out water.
   ⏱ Press tofu: 15 min
2. While it presses, stir the sauce ingredients together until the cornstarch dissolves, and

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   the vegetables.
3. Cut the tofu into 3/4-inch cubes (how to dice)

   Dice Cut food into even little cubes so it cooks evenly and looks neat. 1. Square off the food by trimming a thin slice from each rounded side.2. Cut it into slabs as thick as the cubes you want.3. Stack two slabs and cut them into sticks of the same width.4. Line up the sticks and cut across them into cubes. Done when: The cubes are about the same size: ¼ inch is a small dice, ½ inch medium, ¾ inch large. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to dice an onion and other vegetables: mistakes to avoid

   . Toss gently with 1 tablespoon soy sauce, then sprinkle with 2 tablespoons cornstarch and toss until coated in a thin, dry layer.
4. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in one layer and cook, turning every couple of minutes, until golden and crisp on most sides. Move to a plate.
   ⏱ Crisp tofu: 10 min
5. Add the last tablespoon of oil, the carrots and bell pepper and

   stir-fry (how to stir-fry)

   Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoid

   until just tender.
   ⏱ Veggies: 3 min
6. Add the snap peas, garlic and ginger and stir-fry until the peas are bright green.
   ⏱ Snap peas: 2 min
7. Stir the sauce, pour it in and let it bubble until glossy. Toss the tofu back in to coat.
   ⏱ Sauce: 1 min
8. Serve over rice with sesame seeds.

Tap an underlined word for how to do it, or see all techniques.

Tips

• Pressing water out of the tofu is what lets it crisp up, so don't skip it.
• Check the hoisin label if you're cooking vegan; most are, but a few aren't. Use tamari for gluten-free.

Storage

Refrigerate up to 3 days. The tofu softens but still tastes great; reheat in a skillet to re-crisp.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: bell peppers (July to October), snap peas (April to June).