| 2 | extra firm tofu blocks |
| 1 tbsp | cornstarch |
| ½ tsp | salt |
| 2 tbsp | olive oil (for frying) |
| ½ cup | bell pepper |
| 1 | onion |
| bok choy | |
| baby corn | |
| snap peas | |
| mini broccoli | |
| ½ tbsp | coriander |
| 4 tbsp | tomato ketchup |
| 1 cup | water |
| ½ tbsp | Sriracha |
| 4 tbsp | sugar |
| 3 tbsp | white vinegar |
| ½ tbsp | soy sauce |
| 1 clove | garlic |
| 1½ tbsp | cornstarch |
| 3 tbsp | water |
| sesame seed |
Drain tofu and cut into 1 inch cubes
Sprinkle salt on tofu and cover in cornstarch
Mix all sauce ingredients in a bowl
Heat oil and fry tofu cubes until crisp and golden on most sides
Remove tofu. In the same pan, add oil and coriander and sauté onion and vegetables
Add sauce mix to pan. Once boiling, lower heat and add cornstarch diluted in water
Add in cooked tofu and mix, season with salt and sesame seeds
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Alexander Bauer
Kitchen Stories is supported by product placement