📖 Instructions

1. Prepare the Tofu: Gently press the extra-firm tofu between paper towels to remove excess water. This step is crucial for achieving a crispy texture. Place the tofu block on a plate lined with paper towels, then put another layer of paper towels on top, and finally, weigh it down with a heavy book or pan for about 20-30 minutes. You’ll notice the paper towels getting damp as the water is pressed out.
2. Cut the Tofu: Once pressed, cut the tofu into small cubes, about 1/2 inch in size. Uniformity in size helps ensure even cooking.
3. Season the Tofu: In a bowl, combine the tofu cubes with 1 teaspoon of soy sauce, 1/2 teaspoon of ground ginger, and a pinch of black pepper. Toss gently to coat all the pieces evenly. Marinating the tofu, even for a short time, enhances its flavor.
4. Prepare the Vegetables: Wash and chop your chosen vegetables. For this recipe, aim for about 1 cup of broccoli florets, 1/2 cup of sliced bell peppers (any color), 1/2 cup of sliced carrots, and 1/4 cup of chopped onions. Prepping the veggies ahead of time makes the stir-frying process much smoother.
5. Heat the Pan: Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. Wait until the oil is shimmering but not smoking. This ensures a hot surface for the tofu to get crispy.
6. Stir-Fry the Tofu: Add the seasoned tofu to the hot pan in a single layer. Avoid overcrowding the pan, as this will steam the tofu instead of stir-frying it. Cook for about 5-7 minutes, flipping occasionally, until the tofu is golden brown and crispy on all sides. If necessary, cook in batches to maintain the heat and crispiness. Once done, remove the tofu from the pan and set aside.
7. Stir-Fry the Vegetables: Add the chopped onions to the pan and sauté for 2-3 minutes, until they become translucent and fragrant. Then, add the broccoli, bell peppers, and carrots. Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp. You want them to retain some crunch.
8. Add Cardamom Powder: Sprinkle 1/2 teaspoon of cardamom powder over the vegetables. Stir well to ensure the cardamom is evenly distributed. The heat will release the cardamom's aroma, infusing the vegetables with its unique flavor.
9. Combine Tofu and Vegetables: Return the cooked tofu to the pan with the vegetables. Add 1 tablespoon of soy sauce and 1 teaspoon of maple syrup. Stir everything together to combine, ensuring the tofu and vegetables are well-coated with the sauce and cardamom. Cook for another 1-2 minutes, allowing the flavors to meld together.
10. Serve: Serve the Cardamom Powder Tofu Stir-Fry Pod hot. Garnish with sesame seeds and chopped fresh cilantro or parsley for added flavor and visual appeal. This dish pairs well with rice or quinoa.