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Le Chaudron recipe

Tofu mariné aux légumes

Marinated tofu vegetable stir-fry

⏱ 30 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)firm tofu
  • 3 tbspsoy sauce
  • 1 tbspsesame oil
  • 2 clovesgarlic cloves, germ removed
  • 1cm fresh ginger, grated
  • 1red bell pepper
  • 100 g (3½ oz)broccoli
  • 1carrot
  • 1 tbspsesame seeds
  • 2scallions
  • 400 g (14 oz) firm tofu
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic cloves, germ removed
  • 1 cm fresh ginger, grated
  • 1 red bell pepper
  • 100 g (3½ oz) broccoli
  • 1 carrot
  • 1 tbsp sesame seeds
  • 2 scallions
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

paper towels1 bowl for marinating1 large skillet or wok1 Microplane grater1 paring knife4 serving platesPlastic wrap

03 — Method

  1. Drain the tofu and press it between paper towels under a weight for 15 minutes to remove the water.
  2. Cut the tofu into 2 cm (¾ in) cubes. Marinate 20 minutes in 2 tbsp soy sauce with chopped garlic and grated ginger.
  3. Meanwhile, slice the bell pepper into thin strips. Cut the broccoli into small florets.
  4. Cut the carrot into very thin matchsticks so it cooks fast but stays crisp.
  5. Heat the sesame oil in a wok over high heat until shimmering (not smoking).
  6. Stir-fry the marinated tofu 5 minutes, turning, until golden on all sides.
  7. Add the broccoli, carrot and pepper. Cook 4 minutes over high heat, stirring, so they stay crisp.
  8. Add the remaining soy sauce and sprinkle with sliced scallions and sesame seeds. Serve right away.

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CategoryLight & healthy