Japanese teriyaki tofu wok with vegetables | 20-minute dinner

Thoroughly press the tofu with paper towels to remove excess moisture, then cut into 2-3 cm cubes. Toss in a bowl with half of the cornstarch (1 teaspoon) to give it an extra crispy crust when frying.

Prepare the vegetables: cut the bell pepper and carrot into thin strips, slice the shiitake mushrooms, and leave the sugar snap peas whole or cut in half. Finely chop the garlic and ginger, slice the spring onions (set aside the green part for serving).

In a small bowl, whisk the teriyaki sauce until smooth: combine the soy sauce, cane sugar, honey, sesame oil, 50 ml cold water, and the remaining cornstarch.