Korean Tofu and Vegetable Stir-Fry

Cut 300g firm tofu into 2cm cubes, then press the pieces gently with kitchen towels until the surfaces feel dry.

Remove as much moisture as possible so the tofu browns in the pan instead of steaming or breaking.

Heat a thin layer of oil in a pan over medium-high heat, then place the tofu in one layer without crowding.

Fry about 2 minutes per side until the outside turns golden and firm enough to handle.

Slice half a carrot, half an onion, and half a green bell pepper into 0.3cm strips.

Move the browned tofu to a plate for the moment so it keeps its shape while the vegetables start cooking.

Add the carrot to the same pan first and stir-fry over medium heat for 1 minute.

Add the onion and green bell pepper, then cook 1 minute more until the colors brighten and the vegetables soften only slightly.

Return the browned tofu to the pan and pour 2 tablespoons soy sauce around the edge so it heats quickly.

Stir-fry over medium-high heat for about 1 minute, turning gently to coat everything without crushing the tofu.

Turn off the heat and fold in 1 tsp sesame oil with the residual heat.

Serve while the tofu is warm and the vegetables remain lightly crisp.