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Before Ram Tofu

A delightful dish that combines crispy, savory tofu with fresh vegetables, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block firm tofu, drained and pressed Press for 15-60 minutes to remove excess moisture.
  • 1/4 cup peanut sauce Can substitute with tahini or a homemade spicy sauce.
  • 2 tablespoons vegetable oil For cooking.
  • 2 cloves garlic, minced Adds flavor.
  • 1 cup broccoli florets Fresh or frozen can be used.
  • 1 cup sliced carrots Can use baby carrots, chopped.
  • 1 cup bell peppers, sliced Any color bell peppers are fine.
  • 1 cup lettuce, shredded For serving.
  • to serve servings cooked rice or noodles Choose according to preference.

Method
 

Preparation
  1. Start by pressing the tofu to remove excess moisture. Cut it into bite-sized cubes.
  2. In a large skillet, heat the vegetable oil over medium-high heat.
  3. Once the oil is hot, add the minced garlic and sauté until fragrant (about 30 seconds).
Cooking
  1. Add the tofu cubes to the skillet. Cook until golden and crispy on all sides, about 8-10 minutes, flipping occasionally.
  2. Toss in the broccoli, carrots, and bell peppers. Stir-fry for another 5-7 minutes until the veggies are tender but still crisp.
  3. Pour the peanut sauce over the tofu and vegetables, stirring to combine. Cook for an additional 2-3 minutes until heated through.
Serving
  1. Serve the tofu and veggies on a bed of shredded lettuce or alongside cooked rice or noodles for a complete meal.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the tofu and vegetable mixture for up to a month. Reheat in a skillet over medium-high heat, adding water or sauce to restore texture.