Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 16 ounces of extra-firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   In a medium bowl, combine the cubed tofu with 1 tablespoon of soy sauce, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander, mixing gently to coat, and let it marinate for 15 minutes.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat, add the marinated tofu, and stir-fry for 7-8 minutes until golden brown and slightly crispy, then remove it from the pan and set aside.

4. 4

   Add 1 large chopped onion, 2 julienned medium carrots, 1 sliced red bell pepper, and 1 sliced green bell pepper to the same pan and stir-fry for 8-10 minutes until the vegetables are tender-crisp.

5. 5

   Stir in 3 minced cloves of garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

6. 6

   Return the cooked tofu to the pan, then pour in 2 tablespoons of soy sauce and 0.5 cup of vegetable broth, stirring to combine all ingredients well.

7. 7

   Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.

8. 8

   Garnish the Tofu Samarqand Stir-Fry with 0.25 cup of fresh chopped cilantro before serving.